[Ghoulish Delight]

On the soup theme, came up with this one on the fly the other night. Easy and delicious:
Chicken meatball soup

Meatballs:
1/3 cup uncooked rice
1lbs lean ground chicken
2 Tblsp chopped fresh cilantro
1 egg
1/3 cup bread crumbs
2 tsp corriander
salt and pepper to taste

Soup:
3 cans broth (I did 2 cans fat-free veggie and 1 can fat-free chicken)
3-4 cloves garlic, chopped
1 small onion, coarsely chopped
2 Tblsp butter
1 Tblsp all purpose flour
1/2 cup white wine
2 carrots, chopped into 1/4 inch thick discs
8 oz. mushrooms (oyster mushrooms worked nicely), coarsely chopped
2 Tblsp dried cilantro leaves
salt & pepper to taste

PREPARATION:
Begin cooking the rice according to instructions on package. When done, drain and rinse with cold water.

In a soup pot, melt butter over med-high heat. Saute garlic and onions until onions wilt and begin to change color (~3-4 minutes). Add salt and pepper, stir, then add flour stirring until it's well incorporated into the butter. Add broth, wine, and carrots. Bring to a boil, then reduce heat and cover, keeping a fast simmer.

While that simmers, mix all meatball ingredients, including rice. Form into balls ~1.5-2 inches in diameter. Add to the simmering soup. (I ended up not putting the last 4 meatballs' worth of meat into the soup, it was getting full. We set it aside and fried up little chicken patties later on, made a nice snack.) Add the mushrooms at this time as well.

Return soup to boil, cover again, reduce heat and simmer for ~30 minutes. Serve.

Makes about 6 servings.