Sesame-Ginger Meatballs in Ginger Broth

By TheThinChef • September 20, 2009 • 0 Comments

⎙

Author Notes: Light, healthy, and full of bright flavors...this is kind of like wonton soup without the wrappers. - TheThinChef

Serves 2

2 tablespoons soy sauce, divided
1 3-inch piece peeled fresh ginger, half grated, half cut into thin matchsticks, divided
1/2 teaspoon sesame oil
1 egg yolk, lightly beaten
1/2 tablespoon cilantro, minced
1 clove garlic, grated with a microplane
1 teaspoon lime zest
2 teaspoons lime juice
2 scallions, finely chopped
1/2 pound ground turkey breast
1 quart chicken stock
1/2 pound spinach, washed, stems removed, and roughly chopped

In a large bowl, combine 1 tablespoon soy sauce, the grated ginger, and the next 7 ingredients (through scallions). Mix thoroughly. Add the turkey, and mix lightly with hands to combine. In a stockpot, combine sliced ginger and chicken stock. Bring to a simmer over medium-high heat. Let simmer, covered, 5 minutes.
Uncover pot and drop turkey mixture by tablespoonfuls into simmering stock to make freeform meatballs. Stir very gently to fully submerge meatballs. Add spinach and cook, uncovered, 3 minutes or until meatballs are firm and no pink remains inside (cut one open to check). Add remaining soy sauce.

Tags: chinese, Easy, Healthy, low fat, low fat, quick, Soups