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.