Shanghai Meatball Soup
You can make your own Chinese food and you don’t even need a wok. This delicious and nourishing soup combines flavours of the orient (ginger, soy, a dash of sesame oil) with hearty turkey meatballs for a delectable starter or even a meal. One taste and you know you’re going to be making this soup again.
- 1 pound ground turkey
- 3/4 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
- 2 tablespoons light soy sauce
- 1 tablespoon dry sherry (optional)
- 2 teaspoons sesame oil (optional)
- 1-1/2 teaspoons minced fresh ginger or 1/2 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 cup reduced-sodium chicken broth
- Two 14-1/2-ounce cans reduced-sodium chicken broth
- 1 cup water
- 1-1/2 cups halved pea pods or one 6-ounce package frozen pea pods, thawed, cut in half
- 1 cup thinly sliced carrots
- 1-1/2 cups bean sprouts
- 1/4 cup thinly sliced green
How to make it
- Spray rack of broiler pan with cooking spray or oil lightly. In large bowl, combine meatball ingredients; mix lightly but thoroughly.
- Shape into 1‑inch meatballs; place on rack of broiler pan.
- Broil 6 to 8 inches from heat 7 to 10 minutes or until cooked through.
- In 4‑quart saucepan or Dutch oven, combine meatballs with chicken broth and water; bring to a boil over high heat. Add pea pods and carrot; cook 1 to 2 minutes or until vegetables are crisp‑tender.
- Turn off heat; add bean sprouts and green onion. Serve immediately.