Asian Broth, Asian Chicken Broth | Diva Entertains Blog

Asian Broth with Mini Turkey Meatballs

Diva Entertains Asian Chicken Broth1

Upon coming across this recipe on my recipe swap and noticing that it came from Eating Well.com, I immediately dismissed it (“yeh – like that’s going to have a lot of flavor”). But upon seeing that a good friend posted the recipe *and* that she raved about it gave me pause. After reading the ingredients…and then immediately thinking of how I can tinker with it…I decided to give it a try. And I am so glad that I did. Because it is delicious! FULL of flavor. So much so that I have already made it several times this month. (I had a miserable sinus infection and flu and this was far better than any other medicine I consumed!)

Asian Broth with Mini Turkey Meatballs (adapted from Eating Well.com)

4 big servings

2 Tbsp. hot sesame oil, divided
1 pound 93% lean ground turkey
2 cloves garlic, minced
1 Tbsp. minced fresh ginger
5 cups reduced-sodium chicken broth
8 oz. orchiette pasta (or similar size)
3 cups thinly sliced bok choy
1 cup sliced Shitake mushrooms
3 T. reduced-sodium soy sauce
1 T. rice vinegar

Mix ground turkey with minced garlic and ginger. Shaped into 1″ or smaller mini meatballs.
Spray a skillet with non-stick cooking spray. Add 1 T. hot sesame oil and heat until shimmering. Add turkey meatballs and brown on all sides, about 5 minutes. Remove from heat.
To large pot add broth, soy sauce, vinegar and remaining 1 Tbsp. hot sesame oil. Bring to a boil and them reduce heat to a simmer. Add pasta and cook for 8 minutes. Add turkey meatballs, bok choy and mushrooms and cook another 10 minutes. Serve.