Ginger Turkey Meatballs Soup by Josee DiStasio

I received a lot of requests from followers for this recipe so I took it upon myself to create this blog and translate this recipe from my native Quebec to you!

INGREDIENTS

For the Broth

6 cups of low sodium chicken or vegetable broth

3 to 4 tbsp of soy sauce

2 tbsp of rice vinegar

1 tbsp of fresh ginger, grated

1 red bell pepper, sliced

1 squirt of sriracha

For the Meatballs

1 lb of ground turkey

1 garlic clove, finely minced

1 1/2 tbsp of soy sauce

1 tbsp of fresh ginger, grated

2 green onions, finely chopped

Panko (If needed)

For the Braised Vegetables

2 tbsp of sesame oil

Baby bok choys, sliced in halves

1 tsp of chili flakes

PREPARATION

For the Broth

Mix all ingredients in a large pot and bring to a boil. Lower heat and let simmer for 10 minutes

For the Meatballs

Preheat oven to 425F

Line a cookie sheet with parchment paper

Mix all ingredients and form small meatballs of about 1 inch in diameter

Place and cookie sheet and bake for 15 minutes and set aside

For the Braised Vegetables

Heat up a wok on high heat, add the sesame oil, bok choys and red chili peppers

Cook for 2 to 5 minutes (Depending on the size of your bok choys) until wilted and fragrant

PUTTING IT TOGETHER

Add meatballs to the broth and bring to a boil. Lower heat and let simmer for 5 minutes

Add braised vegetables to the broth and ladle into large bowls


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