Photo of Ginger meatball and vegetable soup by WW

Ginger meatball and vegetable soup

Points® value
Total Time
25 min
15 min
10 min
These gingery meatballs are a snap to make—you just drop them from a tablespoon onto the broiler rack. While the meatballs cook, the veggies simmer, so it’s a one-pot meal that tastes like it took much longer to make. Use a melon ball to scoop the meat mixture and shape them into evenly-sized meatballs. Roll the meat into balls using the palm of your hands. Stand near the sink or keep a small bowl of water nearby in case the meat starts to stick to your hands, you can quickly wet your hands to prevent this.


Cooking spray

1 spray(s)

Chili garlic sauce

1 tsp(s)

Uncooked 99% fat-free ground turkey breast

1 pound(s)


1 medium, minced

Egg whites

1 serving(s)

Ginger root

4 tsp(s), fresh grated


¼ cup(s), fresh, chopped

Table salt

½ tsp(s), or to taste

Black pepper

¼ tsp(s)

Chicken broth

6 cup(s)

Shredded uncooked napa cabbage

4 cup(s)


2 medium, cut into thin strips

Bell pepper

1 item(s), medium, red variety, cut into thin strips

Fresh lime juice

1 tbsp(s)

Asian fish sauce

1 tbsp(s)


2 medium, thinly sliced


  1. Spray broiler rack with nonstick spray. Preheat broiler.
  2. Stir together turkey, shallot, egg white, 2 teaspoons ginger, the cilantro, salt, and pepper in large bowl. Drop mixture by tablespoonfuls onto prepared broiler rack. Broil 5 inches from heat, turning once, until cooked through, about 8 minutes. Set aside.
  3. Meanwhile, combine broth, chili-garlic sauce, and remaining 2 teaspoons ginger in Dutch oven. Bring to boil over medium-high heat. Add cabbage, carrots, and bell pepper and return to boil. Reduce heat to medium-low and simmer until vegetables are crisp-tender, about 5 minutes. Remove from heat and gently stir in meatballs, lime juice, and fish sauce.
  4. Ladle evenly into 6 bowls and sprinkle with scallions.
  5. Serving size: about 1 1/2 cups