Ginger Chicken Meatball Mushroom Soup

The JSL Food Blogger Challenge is back again this year and I'm happy to share with you this recipe for soup! Using the Fortune Udon Mushroom Soup and whipping up some tasty little Ginger Meatballs to add in with a few veggies makes this soup a hearty meal.

I love the texture of these Udon Noddles and it takes only a few minutes to cook so I know that will make you smile but how about some creative add ins? I'm a fan of blending flavors and the hint of ginger in these bite size meatballs is the perfect touch with the mushroom base.

Get inspired and try them yourself. Anything goes and I'd love to hear what you would make!
Pick them up at Albertsons, Safeway, Shop Rite, Acme and Price Rite. Also see more about JSL and Fortune Udon Noddles on the website and follow along on Twitter and Facebook.

Ginger Chicken Meatball Mushroom  Soup

Ingredients:

1 package Fortune UDON Mushroom Flavor Soup

1/4 lb. ground chicken

6 cremini mushrooms, 4 minced and 2 sliced and reserved

1/4 cup minced red bell pepper, plus 1 TBLSP. for garnish

1/4 cup minced onion

1 clove garlic, grated

1 teaspoon fresh grated ginger

1/2 cup snow peas

1/2 cup chicken broth

1 TBLSP. minced chives

How to make:

In a bowl combine the ground chicken, the 4 minced mushrooms, red bell pepper, onion, garlic and ginger. Combine well with fork. Use a 1 Tablespoon measuring spoon and form into small balls. Set aside.

Add 1/3 cups water and 1/2 cup chicken stock to a boil. Drop in meatballs, reduce to simmer and cook for 4 minutes. Add noodles and snow peas. Continue simmering 3 minutes. Add the 2 reserved, sliced mushrooms.

Place in 2 bowls, garnish with minced red bell pepper and chives. Serve hot.