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6 (1-Cup Each)
Servings
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Infused with Asian inspired flavors, Asian Meatball Soup is a broth-based recipe with juicy turkey meatballs. Together the broth and meatballs create a savory dish you can enjoy year-round. This recipe is the perfect way to spice things up in the kitchen and try something new.
Ingredients
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MeatBalls
- 1 Pound(s) Ground turkey
- 3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 2 Tablespoon(s) lite soy sauce
- 1 Tablespoon(s) dry sherry (optional)
- 2 Teaspoon(s) sesame oil (optional)
- 1-1/2 Teaspoon(s) minced fresh ginger or 1/2 teaspoon ground ginger
- 1/2 Teaspoon(s) Black pepper
- 1/4 Cup(s) reduced-sodium chicken broth
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Soup
- Two 14-1/2-ounce cans reduced-sodium chicken broth
- 1 Cup(s) Water
- 1-1/2 Cup(s) halved pea pods or one 6-ounce package frozen pea pods, thawed, cut in half
- 1 Cup(s) thinly sliced carrots
- 1-1/2 Cup(s) bean sprouts
- 1/4 Cup(s) thinly sliced green onions
Cooking Instructions
- 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.
Key Products
Missing a few ingredients? Find the perfect substitute with what you have on hand.
Ingredient Substitutions
- Calories 140
- Fat 2g
- Saturated Fat 0g
- Cholesterol 35mg
- Sodium 250mg
- Total Carbohydrate 14g
- Fiber 3g
- Sugar 3g
- Protein 19g
- Calcium 4%
- Vitamin D 0%
- Vitamin C 20%
- Vitamin A 70%
- Potassium 7%
- Iron 10%
- Thiamin 8%
- Magnesium 10%
- Whole grain 10g
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
