Make Ahead

Sesame-Ginger Meatballs in Ginger Broth

September 20, 2009
0 Ratings
  • Serves 2
Author Notes

Light, healthy, and full of bright flavors...this is kind of like wonton soup without the wrappers. —TheThinChef

What You'll Need
  • 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
  1. 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.
  2. 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.

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