Turn simple chicken broth into a full meal with the addition of white rice and easy meatballs.
They add a pleasant contrasting texture to the otherwise soft and smooth elements in the soup. If you are using store-bought broth, add 1 small onion, 1 clove of garlic, and 1 bay leaf along with the spices and let it simmer for about 10 additional minutes to infuse; discard aromatics, then continue with recipe.
Freshly cooked or leftover rice typically joins the pot. The type you use is relatively open to personal preference—any short or medium grain variety like Calrose, paella, sushi, or jasmine would be a great choice. Since basmati, a long grain rice, doesn’t absorb flavor and has a soft texture, though it’s best avoided here.
If you are using store-bought broth, add 1 small onion, 1 clove of garlic, and 1 bay leaf along with the spices and let it simmer for about 10 additional minutes to infuse; discard aromatics, then continue with recipe.
Make-Ahead and Storage
The finished soup can be refrigerated in an airtight container for up to 5 days. Reheat gently before serving.
