Turkey Meatball and Napa Cabbage Soup

High in lean protein and gentle on digestion, this traditional Chinese comfort soup delivers rich flavor with minimal fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 480 g (1.05 lbs) ground turkey · 710 kcal in the whole recipe
• 1 egg white (33 g) · 17 kcal in the whole recipe
• 2 tbsp minced fresh ginger (12 g) · 10 kcal in the whole recipe
• 3 cloves garlic, minced (12 g) · 18 kcal in the whole recipe
• 4 green onions, chopped (40 g) · 13 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce (32 g) · 18 kcal in the whole recipe
• 1 tsp sesame oil (5 g) · 44 kcal in the whole recipe
• 1 tbsp vinegar (15 g) · 3 kcal in the whole recipe
• 4 cups chicken broth (1000 g) · 60 kcal in the whole recipe
• 300 g Napa cabbage, chopped · 48 kcal in the whole recipe
• 100 g cooked glass noodles · 84 kcal in the whole recipe
• 1/4 tsp white pepper and salt to taste

Method

1. In a mixing bowl, combine ground turkey, egg white, half of the minced ginger, half of the garlic, half of the green onions, 1 tablespoon of soy sauce, sesame oil, white pepper, and a pinch of salt until sticky.

   

2. In a medium soup pot, combine chicken broth, remaining ginger, remaining garlic, remaining green onions, vinegar, and the remaining 1 tablespoon of soy sauce; bring to a boil over medium-high heat at 100°C (212°F).

   

3. Reduce heat to medium, shape the turkey mixture into small bite-sized meatballs, and drop them gently into the boiling broth; cook for 5 minutes until they float.

   

4. Add chopped Napa cabbage and cooked glass noodles to the broth, simmer for 3 to 4 minutes until cabbage leaves soften, then serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.