MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thai Meatball Soup
 Categories: Poultry, Herbs, Greens, Citrus, Vegetables
      Yield: 7 Servings
 
    1/2 c  Fresh cilantro; fine
           - chopped
    1/3 c  Unsweetened shredded
           - coconut
      3 tb Teriyaki sauce; divided
    1/2 ts Salt
    1/2 ts Ground ginger
  1 1/2 lb Ground chicken
    1/4 c  Sesame oil
      3 c  Chicken broth
 13 2/3 oz Can coconut milk
  1 1/2 c  Julienned carrots
      2 c  Torn fresh kale
  4 1/2 ts Lime juice
      1 tb Brown sugar
           Lime wedges (optional)
 
  In a large bowl, combine cilantro, coconut, 4-1/2 ts teriyaki
  sauce, salt, and ginger. Add chicken; mix lightly but thoroughly.
  Shape into 1-1/2" balls. In a Dutch oven, brown meatballs in
  batches in sesame oil over medium-high heat; remove and keep warm.
  Drain any excess oil from pan. Add broth to pan; cook 1 minute,
  stirring to loosen browned bits from pan.
  
  Return all meatballs to pan. Add coconut milk, carrots, and
  remaining 4-1/2 ts teriyaki sauce; bring to a boil. Reduce heat;
  simmer, covered, until meatballs are cooked through, 5 to
  7 minutes. Stir in kale, lime juice, and brown sugar. Cook until
  kale just begins to wilt, about 5 minutes longer. Serve with
  additional chopped cilantro and lime wedges if desired.
  
  Recipe by Arlene Erlbach, Morton Grove, Illinois
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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