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The Boston Globe

Food & dining

Sunday Supper

After the holidays, try spicy chicken meatballs

Vietnamese-style soup with chicken meatballs.

Karoline Boehm Goodnick for The Boston Globe

Vietnamese-style soup with chicken meatballs.

Recover from holiday indulgences with a duo of satisfying, but light, meals. Ground chicken breast goes from bland to zesty with a mixture of ginger, shallots, garlic, scallions, and cilantro. Roast the small meatballs quickly, then add them to a Vietnamese-inspired soup.

The next day, tuck more of the meatballs into Boston lettuce wraps, top with carrots and peanuts, and serve with a rice-vinegar sauce. Both meals are so healthful, you’ll feel thinner as you dine.


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(For soup, lettuce wraps)

2 pounds ground chicken breast

2 eggs

6 ounces shiitake mushrooms

24 leaves Boston lettuce

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2 large carrots

2 baby bok choy

1 cup fresh snow peas

½ jalapeno

1 cup fresh basil leaves

1 piece (3 inches) fresh ginger

6 scallions

2 small shallots

6 cloves garlic

1 bunch fresh cilantro

1 stalk lemongrass

½ lime

Salt and pepper

2 tablespoons sugar

3 tablespoons canola oil

¼ cup soy sauce

3 teaspoon Asian fish sauce

¼ cup seasoned rice vinegar

1 teaspoon chile-garlic sauce

(such as sriracha)

1 cup panko or other dry white


7 cups chicken stock

¼ cup roasted, salted peanuts

1 whole star anise

4 ounces rice vermicelli

Karoline Boehm Goodnick can be reached at

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