Author Notes
Light, healthy, and full of bright flavors...this is kind of like wonton soup without the wrappers. —TheThinChef
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Ingredients
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2 tablespoons
soy sauce, divided
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1
3-inch piece peeled fresh ginger, half grated, half cut into thin matchsticks, divided
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1/2 teaspoon
sesame oil
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1
egg yolk, lightly beaten
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1/2 tablespoon
cilantro, minced
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1
clove garlic, grated with a microplane
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1 teaspoon
lime zest
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2 teaspoons
lime juice
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2
scallions, finely chopped
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1/2 pound
ground turkey breast
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1 quart
chicken stock
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1/2 pound
spinach, washed, stems removed, and roughly chopped
Directions
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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.
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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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