Spicy Asian Meatball Soup

If you love the fresh clean flavors of Asian cuisine then you’re going to absolutely devour this spicy meatball soup. Personally I’m a huge fan of Asian cooking, but rarely set foot into an Asian restaurant, because of the poor quality oils and msg they use. When you add in the fact that the typical Asian dish includes non fermented soy sauce and tofu, both ‘non-foods’, I prefer to make Asian food at home.  Plus the fact that Asian dishes are perfect for quick weeknight meals, since the dishes are ususally simple and fast once you have the ingredients stocked in your pantry. That’s why I love it when I come across a recipe that can be easily adapted into a truly healthy dish, while still retaining its Eastern flavors. 

Wendy Schnitzer, the Fit Food Coach

Wendy Schnitzer, the Fit Food Coach

                         Spicy Asian Meatball Soup

                         Serving Size  : 4     
                         For the meatballs:
                        * 300g minced turkey (use beef if you
                        — prefer, but turkey mince is a great
                        — way to introduce variety into your
                        — daily protein mix)
                        * Tablespoon coconut oil
                        * 1 organic egg, whole
                        * 1 teaspoon minced garlic or a
                        — large garlic glove finely chopped
                        * 1 teaspoon crushed or finely grated ginger
                        * 2 spring onions, finely chopped
                        * 2 teaspoons organic black molasses
                        * 2 teaspoons balsamic vinegar
                        * Pinch of both black and white pepper
                        * Chilli flakes
                        * Generous pinch organic sea salt
                        The Soup
                        * 5 cups chicken or beef stock –
                        — choose an organic or rubbish-free brand
                        — such as Moredough Kitchens
                        * 1 tablespoon dry vermouth or sherry
                        — (white wine is okay and there are some
                        — wonderful organic choices available now)
                        * 2 teaspoons black molasses
                        * 2 teaspoons balsamic vinegar
                        * Equivalent garlic and ginger to what you
                        — used for the meatballs
                        * 200g cabbage or Chinese greens
                        * 1 small fresh red chilli for garnish
                        — and to give you a little metabolism boost
                        * Sea salt and ground black pepper to taste

1. Take a large mixing bowl and combine the turkey mince, egg, garlic,
ginger, spring onions, molasses, pepper and salt. You can mix well with a
wooden spoon, or you can use a food processor if you don’t mind the extra
washing up (I mind!). Dip your hands into cold water and shape the mix into
about 20 evenly sized balls.

2. Next, using a medium saucepan, bring to the boil the stock,
vermouth/sherry/wine, extra molasses, balsamic, garlic and ginger. Drop the
meatballs in one by one or they’ll stick together. Return to the boil and
then simmer for just under 10 minutes. While you’re waiting, finely chop
your green veg and then add to the soup. Simmer for a further 2-3 minutes.

3. Tip: this recipe initially called for soy sauce. I substituted molasses,
balsamic, extra garlic and chilli, pepper, and salt. All organic of course!
When working with herbs and spices don’t be fooled into thinking that this
is one area you can loosen up on the organic shopping – these foods are
among the most heavily irradiated foods in the Western world, which means
they lose all their nutritional benefits and may even be toxic to your body.

4. Serve immediately into warm bowls, garnished with a few strips of of
finely chopped chilli (add the seeds if you’re particularly daring) and
fresh salt and pepper to taste.

Recipe Source: By Kat  at Body Incredible| October 1, 2009

 
Definitely give this one a try – my family really liked it! The only things I changed were not adding the vermouth since I did not have any on hand and I did not add the coconut oil since it was unclear from the recipe when to use it.  I mixed everything up with my hands and made about 25 small meatballs.  After they cooked for about 10 minutes, I threw in a few bunches of chopped bok choy and cabbage which wilted up in about 2 minutes and the soup was ready to serve. 

This recipe is a keeper!  Let me know if you try and what you thought!

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