The soup itself was super simple, think broth, meatballs, veggies, garnishes - about 15 minutes in total. The most laborious part was the making of the meatballs but for me those types of tasks are somewhat therapeutic, so if you're like me then stock of up on the following ingredients and carve out some time on Sunday and become a mini meatball factory.
What I used:
1-1.5 lbs ground turkey (I had 1lb breast meat and .5lb thigh meat)
Fresh Grated Ginger (let's call it a small palmful)
Garlic (2-3 cloves minced or pressed in a garlic press)
Green onion (say 10 or so sprigs, finely chopped)
Soy Sauce (1/4 cup?)
Panko Bread Crumbs (1/4 cup?)
In a large bowl whisk the egg and add the breadcrumbs, give it a swirl and let them meld for a few minutes. Once they become a paste add everything else and mix by hand. Once everything is evenly mixed, with wet hands, form the meat into balls (think golf ball size) and place on a baking sheet. I made 17 meatballs in total but mine were a bit bigger than golf balls - I also wasn't aiming for an exact amount so 17 worked for me.
|Post chilling, ready to bowl into to perfect fluffy meatballs|
If you're cooking them that day in soup pop them in the fridge for about 20 minutes to firm up - in this case I made these Sunday for soup on Monday so I let them sit covered in the fridge for a full 24 hours.
Come Monday night I boiled a pot of chicken stock (I always use Chicken Better then Bouillon) and pulled my meatballs and already chopped veggies out of the fridge. Once the stock came to a boil I added 6 meatballs - gently lowering them in on a large spoon. I let them cook for about 12 minutes at a low boil/semi vigorous simmer. Once they were about 3 minutes away from being fully cooked I added in about 2 handfuls each of my veggies: Napa cabbage and lacinato kale (pre-chopped and ziplocked on Sunday)
I wanted the soup to feel like I was eating wonton soup so for me cabbage is quintessential, and the dark green of the kale made me feel like I was getting some good vitamins in there. Once everything was nicely cooked I ladled myself a hot bowl and topped it off with a squeeze of lime, additional diced green onion and a few sprinkles of sriracha for heat. It was Dahlicious and filling and satisfied the craving.
|Sauteing the rest of the veggies night 2|
|Meatballs way 2|