Ever since introducing these turkey meatballs to the family menu, they’ve become a regular feature. They’re quick; they’re cheap; they’re healthy. Plus they’re quite tasty, like sneak-downstairs-in-the-middle-of-the-night-and-come-back-upstairs-with-meatball-breath tasty. That’s a successful recipe.
But even a good thing can get boring and, when you accidentally get 99% fat free turkey, dry. Think hay bales, newspaper, dust. A bit of improvising resulted in this soup. It’s Chinese in the sense that it uses Chinese-y ingredients and reminds me of the delightfully sodium-laden Chinese soups I know and love. It’s by no means authentic to anywhere other than my house.
Chinese Turkey Meatball Soup
2 tablespoons Vegetable Oil
2 Carrots, peeled and chopped
1/4 head Cabbage, chopped
1 clove Garlic, minced
2 Green Onions, chopped
1 (1 inch) knob of Ginger, cut in half
1 quart Chicken Stock
1 tablespoon Soy Sauce
1-2 teaspoons Sesame Oil (I went a little overboard, but whatever!)
10-12 Turkey Meatballs
1-2 teaspoons Sambal (optional, for heat-cravers)
Heat oil in a stock pot on medium high heat. Add garlic, cabbage, and carrots. Cook for about 3-5 minutes, developing a little color and stirring often. Add remaining ingredients, except the meatballs, and bring to a boil. Add meatballs, and reduce to a low simmer. Simmer for 5-10 minutes, just to heat the meatballs through. Remove ginger before serving.
We had ours with a little tatsoi salad, because I’m just crazy about the stuff! Have you had it? It’s like spinach but Asianier!