
Ginger meatball and vegetable soup
0
Point(s)
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
6
Difficulty
Easy
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.
Ingredients
Cooking spray
1 spray(s)
Chili garlic sauce
1 tsp(s)
Uncooked 99% fat-free ground turkey breast
1 pound(s)
Uncooked shallot(s)
1 medium, minced
Egg white(s)
1 egg white(s)
Ginger root
4 tbsp(s), fresh grated
Cilantro
¼ cup(s), fresh, chopped
Table salt
½ tsp(s), or to taste
Black pepper
¼ tsp(s)
Canned chicken broth
6 cup(s)
Shredded uncooked napa cabbage
4 cup(s)
Uncooked carrot(s)
2 medium, cut into thin strips
Uncooked bell pepper(s)
1 item(s), small, red variety, cut into thin strips
Fresh lime juice
1 tbsp(s)
Asian fish sauce
1 tbsp(s)
Uncooked scallion(s)
2 medium, thinly sliced