‘Tis the season for illness and soup always makes it better. My little Liam has been sick with a nasty cold for over a week now. I’m trying to make him foods that will be warm and comforting to try and knock that cold away.
Plus, it’s only right that we make this soup this week, the week of Thanksgiving! Turkey all around, right?
This Asian flare on the traditional chicken noodle soup is full of flavor and fresh vegetables and protein. All that you need to get to feeling better and to help take the chill off. It’s quick to whip up, too.
Grab your chop sticks and let’s get this soup party started!
Asian Turkey Meatball Soup
adapted from I breathe…I’m Hungry
- (meatballs) 1 pound ground white meat turkey
- (meatballs) 1 egg
- (meatballs) 3/4 cup almond flour
- (meatballs) 1 tablespoon low sodium soy sauce
- (meatballs) 1 teaspoon minced fresh ginger
- (meatballs) 1/4 teaspoon garlic powder
- 8 cups water
- 2 vegetable bouillon cubes
- 1 tablespoon minced fresh ginger
- 1/8 teaspoon red pepper flakes
- 1 tablespoon low sodium soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon fish sauce
- 8 ounces pad thai noodles
- 16 ounce package frozen stir fry vegetables (I used Trader Joe’s brand)
- Preheat the oven to 375°F. In a bowl, combine the meatball ingredients. Shape into 1-2 tablespoon sized balls and bake for 15 minutes or until cooked through on a parchment covered baking sheet.
- In a large pot, bring the water, bouillon cubes, ginger, red pepper flakes, soy sauce, garlic and fish sauce to a boil. Reduce the heat and simmer for 5 minutes. With a strainer sifter, take out as much of the garlic, red pepper flakes and ginger as possible. Once the broth is ‘clean’, add in the pad thai noodles and stir fry vegetables, bringing the mixture back up to a simmer.
- Once the meatballs are cooked, add to the broth and serve warm!