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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