Tag Archives: brothy soup

The BEST ASIAN TURKEY MEATBALL SOUP & FUN IN THE SNOW! (SERVES 4)

This made a fantastic Sunday Lunch but would make an equally fantastic Sunday Dinner. Fast, tummy-warming and oh so delicious!

hc

Asian Turkey Meatball soup with yummy Rice Noodles

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!).

htf

 Ide & Marie-Lyse (Oh Joy!)

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!

Ide

Ide (oh rapture!)

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.

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*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)

Method:

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).

mix seasonings with ground turkey

mix seasonings with ground turkey

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

Deliciously flavored meatballs

Little meatballs

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.

Roland Pad Thai Noodle Brand

Roland Pad Thai Noodle Brand (In my opinion these are the best brand of rice noodles commonly available. They hold up and don’t get gluey and sticky like other brands (Thai Kitchen and A Taste of Thai to name but a couple). If in doubt – go for the plainer and imported variety.

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).

hktf

Brothy cockle-warming soup!

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.

Whoa!

Whoa!

Happy Birthday Dante!

Dante Alighieri by Luca Signorelli

Dante Alighieri by Luca Signorelli

An A+ Soup with Chinese Noodles (chicken, spinach, lime) – Serves 8

I got home at 7pm last night and we were eating this soup in 45 minutes (granted I worked in the kitchen like a speed demon!). This was another case of knowing I would be home late but not wanted to waste money ordering out (not to mention the food wouldn’t be as good and all of that paper and plastic waste from containers, utensils and napkins!).

A+ Soup

A+ Soup

This is an amazing meal and satisfies all kinds of hunger, from the person who wants lots of food to the person who has a longing for something restorative and healing (like my daughter who was getting over a tummy bug).

A few ingredients made this dish stand out for me: lime juice, thin vegetable-laden broth and the addition of fresh Chinese-Style noodles (below).

These Chinese Style Noodles worked great with this soup

These Chinese Style Noodles worked great with this soup

I try my best to keep fresh wonton skins, egg-roll wrappers or these noodles in my fridge. They can be found in the cold fridge in the veggie section of most supermarkets. They are fresh, floury, light, and delicious for all kinds of dishes. They have an expiration date so I always grab a packet from the back with the longest expiry date. Last night they were the perfect thing to bolster the thin broth.

If you decide to make this, and have some leftover, keep the noodles in a container separate from the soup and add to the reheated soup cold, (the residual heat will warm them up nicely). At least that is what my plan is for lunch today!

Just wanted to show you more of what is growing in my garden at the monent: lovely chives

Just wanted to show you more of what is growing in my garden at the moment: lovely chives (they would also make a great garnish for this soup)

* This is a very good Blood Type A Diet recipe. if you are very strict or a sensitive “A” omit the cayenne pepper flakes*

You will need:

3 tbs extra-virgin olive oil

1 lb chicken breast, very thinly sliced

1 medium onion (sweet or yellow)

2 celery ribs, including leaves, diced

4 cloves garlic, thinly sliced

1 sprig fresh rosemary (left whole)

1 cup shredded or matchstick carrots

1 bunch scallions, including green part (green onions), sliced

10 or so medium shiitake mushrooms, caps thinly sliced

4 cups baby spinach leaves (or regular spinach – chopped)

1/2 tsp cayenne pepper flakes

10 cups veggie or chicken broth (or 12 good quality bouillon cube and water)

juice of 1 lime (or about 3 tbs)

sea-salt to taste

Method:

1 – Put large soup pot on medium heat and add the oil. when it has warmed, add the onions, garlic and celery and cook for 5 minutes, stirring occasionally. Add the pepper flakes.

Saute onions and celery, add chili flakes

Saute onions and celery, add chili flakes

2 – Add the carrots and rosemary and continue to cook for another 3 minutes.

Add carrots and rosemary

Add carrots and rosemary

3 – Next add the sliced mushrooms and scallions and continue to cook for another 3 or so minutes.

add mushrooms and scallions

Add mushrooms and scallions

4 – Add the broth (or water and bouillon cube) and turn heat to high. When the liquid comes to a boil, add the chicken and stir.

add liquid, then chicken

Add liquid, then chicken

5 – Add the spinach leaves (or chopped spinach) and bring back to a boil. When it begins to boil, turn the heat down and bring soup to a slight simmer. Cover with lid and simmer for about 12 minutes. Turn heat off and add the lime juice. Taste for addition of salt or pepper. Stir and replace lid. Let the soup sit for about 10 minutes before serving.

Add spinach

Add spinach

6 – While the soup is sitting put a big pot of water on to boil (boils faster with a lid!) and when it is boiling cook fresh noodles according to instructions. Drain and rinse well with cold water and set aside.

*this brand says it takes 3 minutes to cook, but I found they were cooked in 2 minutes. I’d advise checking the noodles earlier than the cooking time stated in the instructions*

Put some noodles into bottom of bowl

Put some noodles into bottom of bowl

To serve, place a portion of noodles in the bottom of a soup bowl (as much or as little as you like) and ladle the soup over them.

Add Soup

Add Soup

Some of us add a swirl of sriracha sauce to the soup which gave it an additional bite of heat.

Add hot sauce if you like (we like Sriracha Sauce)

Add hot sauce if you like (we like Sriracha Sauce)