This post is monetarily sponsored by Egg Farmers of Canada. You can follow Egg Farmers of Canada on Facebook, Twitter and Instagram for more quick and easy egg recipes for the #RecipesThatGive campaign!
The holiday season is upon us!
Since I was a child, Christmas has been my most favourite time of year. And now that we are in the season of parenthood, that joy has been reignited as we watch the magic of Christmas unfold every year.
The one thing that I always find a struggle, however, is time. We are always so incredibly busy between Christmas preparations, attending markets, holiday parties, and our children’s extracurricular activities… Staying on top of the normal day-to-day tasks just seems like a headache.
I find myself this year trying to take a step back to remind my family and myself what the holiday season is truly about. It is supposed to be about family and friends getting together… It is supposed to be about spreading joy to the lives of those who you may or may not know… It is supposed to be about helping those who may just need an extra hand to get them through a tough time. Sometimes I wonder how these truly meaningful things have gotten so lost in the holiday shuffle. This year we have decided to teach our children what it means to give back to their community and members in need.
When I think about giving back, I am always so inspired by companies like Egg Farmers of Canada. They have a strong partnership with Food Banks Canada and donate more than one million eggs each year to food banks across the country. When I hear that there are more than one million visits to food banks in Canada each month, it truly makes me think about what we, as a little family, can do to help, especially this time of year. While many Canadians contribute to their local food banks throughout the year by donating food, funds or their time, the hustle and bustle of the holiday season can make it challenging to find the opportunity to give back.
This holiday season I have teamed up with Egg Farmers of Canada to create an egg recipe that is simple and quick, yet delicious and loved by everyone in the house. This time saving recipe gives back the gift of time and has inspired us to use our extra time helping those in our community!
This Thai Meatball Egg Drop Soup has been a go-to in our family over the past year. It has served as quick dinners, replaced chicken noodle soup on sick days and is so flavourful, I find myself yearning for a cup while I sit in our deep window sills watching the snow fall around us. This recipe calls for 3 whisked eggs, streamed into the boiling broth (and stirred while you stream to ensure clumps do not form). This technique creates lovely ribbons of eggs throughout your soup, almost resembling noodles. As funny as it sounds, it is one of those “really satisfying” tasks when it comes to following a recipe! If you are truly in a pinch for time, you can leave the meatballs out and just make the soup component of the recipe. It is still just as delicious without!
Egg Farmers of Canada and Food Banks Canada want you to join in their #RecipesThatGive campaign, and are hopeful that you can share some time saving recipes that will inspire everyone to use their extra time to do something meaningful in their own community! Giving back to the community is part of what Canadian egg farmers believe in a live by, so what are we waiting for? Let’s rally together, share your simple and delicious #RecipesThatGive on social media and donating food, funds or time to your local food bank.
THAI MEATBALL EGG DROP SOUP
ingredients
meatballs:
1 lb. ground chicken
1 large carrot, shredded (about 3/4 cup)
2 Tbsp. fresh cilantro, chopped
1 red chili, chopped (optional!)
1/4 cup green onion, chopped
2 Tbsp. fresh grated ginger, squeezed of excess moisture
2 Tbsp. Soy Sauce
1/4 tsp. salt
1/2 tsp. pepper
1 egg
Dash red pepper flakes (optional)
soup:
1 Tbsp. sesame oil
1 Tbsp. minced ginger
2 red chilies, seeded and chopped (optional)
4 cups salt free chicken stock
1 1/2 cups water
2 Tbsp. soy sauce
1 tsp. fish sauce
1 Tbsp. lime juice
3 large eggs, whisked
1/2 cup spring onions, chopped
1 large carrot, julienned
2 Tbsp. fresh cilantro, chopped
steps
meatballs: Preheat oven to 400°F/200°C In a bowl combine all of your meatball ingredients. Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls. Place balls on lined baking sheet and bake for 20-25 minutes. Once cooked remove from the heat and set aside until you are ready to add them to the soup soup: In a large pot, warm the sesame oil on a medium heat. Add the minced ginger and chopped chilies to the oil and gently sauté for 1-2 minutes. Add the stock, water, soy sauce, fish sauce, and lime juice to the pot and turn up the heat to medium high. While the broth is heating up, whisk your eggs. Once the broth begins to boil, slowly drizzle the eggs into the soup. Use a fork to stir the eggs to create ribbons and prevent clumping. Reduce the heat and then add the green onions, carrots, and cilantro and let the soup cook an extra minute. Carefully drop the meatballs into the broth. Taste the soup and season with salt and pepper to your own preference. Top with more green onions, cilantro, and/or chilies if you’d like and serve.
