Turkey Meatball And Cabbage Soup with Chinese Twist

Hot and spicy soup, reminds me Chinese meat-n-cabbage buns’ taste. And, of course, it reminds me Russian cabbage soup -  shchi. I made meatballs with low fat ground turkey, so it good for heart health too. Adapted from CookThink.

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Yield: 2-4 servings

8 oz. ground turkey breast
1 tsp. minced ginger
1 clove garlic, minced
2 tbsp. low-sodium soy sauce
1 tsp. sesame oil
2 cups cabbage, shredded
1/2 medium carrots, grated
1/3 cup medium onion, chopped
1/2 tsp. chili powder
4 cups low-sodium chicken broth
2 tbsp. chopped green onion

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Mix ground turkey, ginger, garlic, soy sauce and sesame oil. Form 14-16 meatballs, use about 1 1/2 tsp. on each.

Spray Dutch oven with cooking spray. Heat one minute over medium heat, add the meatballs. Let the meatballs brown all over. Remove them to a plate, set aside.

Add carrot and onion to the same Dutch oven and season with salt and pepper. Cook, stirring occasionally, about 2-3 minutes. Add cabbage and chili powder and cook 5 minutes more. Add the chicken broth and bring soup to boil. Add the meatballs and cook about 5 minutes. Cover and let stay about 5 minutes befor serving. Add chopped green onion on top.

1 serving is about 200 (2 servings: 2 cups soup + 8 meatballs) – 100 (4 servings: 1 cup soup + 4 meatballs) calories.

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