Ginger meatball and vegetable soup
0
Points®
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)
Shallots
1 medium, minced
Egg whites
1 serving(s)
Ginger root
4 tsp(s), fresh grated
Cilantro
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)
Carrots
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)
Scallions
2 medium, thinly sliced
Instructions
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
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