Oriental soup with spicy meatballs

    30 min

    Far Eastern cuisine abounds with light, flavoursome soups, such as this fragrant broth with spicy turkey meatballs.

    2 people made this

    Serves: 4 

    • For the meatballs
    • 250 g (9 oz) minced turkey
    • 1 small egg white
    • 1 large clove garlic, crushed
    • 1 teaspoon finely grated ginger, or ginger purée
    • 2 spring onions, finely chopped
    • 1 tablespoon dark soy sauce
    • Black pepper
    • For the soup
    • 1.2 litres (2 pints) light chicken stock, or Japanese dashi
    • 1 tablespoon dark soy sauce
    • 2 tablespoons dry vermouth, or dry sherry
    • 200 g (7 oz) savoy cabbage
    • To garnish: I small fresh red chilli, deseeded and cut into very thin strips, optional

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. First make the meatballs: mix the turkey with the egg white, garlic, ginger, onions and soy sauce and add pepper to taste. If you prefer your meatballs very smooth, combine the mixture in a food processor.
    2. Dip your hands in cold water and divide and shape the mixture into 20 evenly sized small balls. Set the meatballs aside.
    3. To make the soup, put the stock, or dashi, soy sauce and vermouth, or sherry, into a saucepan and bring to the boil. Drop in the meatballs one by one, so they do not stick together. Return the soup to the boil then let it simmer for 8 minutes.
    4. Core and finely shred the cabbage, add it to the soup and simmer for a further 2-3 minutes until it is just wilted.
    5. Ladle the soup into warm bowls, and garnish with a few strips of red chilli, if you like.

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