Spicy Turkey Meatball And Cabbage Soup
serves 2-4
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1 pound ground turkey
2 tablespoons minced ginger
1 clove garlic, minced
2 teaspoons sambal oelek
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspooon salt
1/2 head cabbage, cut into thick ribbons
3 medium carrots, thinly sliced
1/2 medium onion, chopped
1 tablespoon canola oil
4 cups low-sodium chicken broth
2 cups water
1/4 cup chopped cilantro
prep: 10 minutes
total: 40 minutes
large bowl
large pot
1. In a large bowl, combine the turkey, ginger, garlic, sambal, soy sauce and sesame oil. Mix everything together with your hands. Form the turkey into 1-inch round meatballs. Season them all over with salt and pepper.
2. Meanwhile, prep the cabbage, carrots and onion. Heat the canola oil in a large heavy pot. When it's hot and shimmering, add the meatballs. Let the meatballs sear, turning them occasionally, until they're brown all over. Remove them to a plate.
3. Add the cabbage, carrot and onion to the pot and season with a light sprinkling of salt and pepper. Cook, stirring occasionally, until the onions are soft, 6-8 minutes. Add the chicken broth and water and bring the soup to a boil. Reduce to a simmer and cook, stirring occasionally, 10 minutes.
4. Add the meatballs to the soup. Simmer until they're just cooked through, 8-10 minutes. Stir in the cilantro.
2. Meanwhile, prep the cabbage, carrots and onion. Heat the canola oil in a large heavy pot. When it's hot and shimmering, add the meatballs. Let the meatballs sear, turning them occasionally, until they're brown all over. Remove them to a plate.
3. Add the cabbage, carrot and onion to the pot and season with a light sprinkling of salt and pepper. Cook, stirring occasionally, until the onions are soft, 6-8 minutes. Add the chicken broth and water and bring the soup to a boil. Reduce to a simmer and cook, stirring occasionally, 10 minutes.
4. Add the meatballs to the soup. Simmer until they're just cooked through, 8-10 minutes. Stir in the cilantro.
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