This made a fantastic Sunday Lunch but would make an equally fantastic Sunday Dinner. Fast, tummy-warming and oh so delicious!
I have been getting a little sick of snow lately, but after watching my kids and their friend whooping it up on the giant sledding hill in the park yesterday, I decided there could be worst things to deal with (like later in the summer when I am complaining about the sweltering heat!).
Before going out in the snow however, I had to make lunch. This is the one meal on the weekend that I would forgo if I didn’t have kids to feed. I am content with a crust of bread with a slice of cheese or even a piece of cake and a cup of coffee, but when the kids ask me “what’s for lunch?” I am compelled to fulfill my motherly duty and feed them! I was so lucky yesterday because I has some ground meat leftover after making a big batch of wontons the night before. I didn’t have much else, so I made a very light soup but added the ground Asian-spiked meat in the form of meatballs and bulked it all up with some rice noodles. I find I can be pretty ingenious when I’m desperate!
It was so good, satisfying my soup-loving daughter and my rice noodle-loving son in one big bowlful! My friend picked us all up afterwards, and our kids played in the snow until their faces were numb and the sun started to disappear for the evening. I was happy to see that our teenage children had not outgrown the pleasures of rolling around in the snow.
*This is also a great Blood Type A diet recipe (omit the pepper flakes and black pepper if you are very strict, and stick to olive oil)*
You will need:
3/4 lb ground turkey
3 scallions – finely chopped
1 clove garlic – finely chopped
2 tbs mirin (sweetened rice wine – found in the Asian section of your supermarket or specialty shop)
2 tbs soy sauce
2 tsp freshly grated ginger root (I use my zester for this job or the finest side of your grater)
1 tsp sesame oil
1 medium sweet onion – finely diced
1/2 tsp cayenne pepper flakes (optional)
1 med/large carrot – thinly sliced
2 cloves garlic – finely chopped
3/4 cup freshly chopped flat-leaf parsley
6 cups chicken or veggie broth (or water and good quality bouillon cube)
sea salt and pepper to taste
1/2 cup all-purpose flour
2 tbls oil (olive, canola, veggie or safflower oil)
1/2 lb rice noodles (I use Roland Pad Thai Rice Stick Noodles)
Preheat oven 400*
1 – Put the ground turkey in a medium bowl and add the next 6 ingredients on the ingredient list. Mix together well (use your hands!). (you can do this earlier and leave in the fridge covered to save time later).
2 – Make and cook the meatballs: Put the flour on a plate or a shallow bowl and coat the palms of your hands with some oil. Make meatballs be rolling in your palm into a ball and then roll lightly in flour. Place on plate as you go. Make the meat balls on the small side – small enough to be able to pop one in your mouth
3 – Add 2 tbs oil to a baking sheet and place in hot oven for about 2 or 3 minutes. Remove and add the meatballs in a single layer. place back into the oven and cook for 10 minutes. remove and turn each meatball and cook for a further 5 minutes. Take out of oven and set aside.
4 – Put saucepan or medium soup pot on medium heat and add about 2 tbs olive oil. Add the onions and garlic and cook for about 5 minutes. Add the parsley, carrot and about 1/2 tsp salt to the pot and cook for another 3 minutes or so.
5 – Add the broth (or water and bouillon cube) and bring to a boil. When boiling, turn down heat to a simmer and cover. Simmer for about 10 minutes. Add the meat balls and continue to simmer for another 5 minute. Turn off heat.
6 – While soup is simmering, put water on for the rice noodles and cook according to package instructions. When you drain, rinse with cold water and leave in colander until ready to add to soup, (if the noodles start to stick together, just re-rinse under cold water).
To serve: Divide rice noodles between four bowls and ladle soup with meatballs on top. The hot soup will warm up the noodles instantly. Sprinkle with a little cayenne pepper flakes and more salt and pepper to your taste.
Happy Birthday Dante!