Spicy Asian Meatball Soup

If you love the fresh clean flavors of Asian cuisine then you’re going to absolutely devour this spicy meatball soup. Personally I’m a huge fan of Asian cooking but rarely do I set foot into an Asian restaurant. One too many mis-truths about MSG (which I have a mild reaction to) in the food has left me a very wary customer, and when you add in the fact that the typical Asian dish includes soy, a ‘non-food’ that I wouldn’t touch if you paid me, I find it’s more trouble than it’s worth. That’s why I love it when I come across a recipe that can be easily adapted into a truly healthy dish while still retaining its Eastern flavors. Give this one a go – I guarantee it will be a favorite at dinner parties or just for your own tasty indulgence.

Meatball Mix

Serves 4

•   300g minced turkey (use beef if you prefer, but turkey mince is a great way to introduce variety into your daily protein mix)
• Tablespoon coconut oil
• 1 organic egg, whole
• 1 teaspoon minced garlic or a large garlic glove finely chopped
• 1 teaspoon crushed or finely grated ginger
• 2 spring onions, finely chopped
• 2 teaspoons organic black molasses
• 2 teaspoons balsamic vinegar
• Pinch of both black and white pepper
• Chilli flakes
• Generous pinch organic sea salt

The Soup

• 5 cups chicken or beef stock – choose an organic or rubbish-free brand such as Moredough Kitchens
• 1 tablespoon dry vermouth or sherry (white wine is okay and there are some wonderful organic choices available now)
• 2 teaspoons black molasses
• 2 teaspoons balsamic vinegar
• Equivalent garlic and ginger to what you used for the meatballs
• 200g cabbage or Chinese greens
• 1 small fresh red chilli for garnish and to give you a little metabolism boost
• Sea salt and ground black pepper to taste

Put It Together

Take a large mixing bowl and combine the turkey mince, egg, garlic, ginger, spring onions, molasses, pepper and salt. You can mix well with a wooden spoon, or you can use a food processor if you don’t mind the extra washing up (I mind!). Dip your hands into cold water and shape the mix into about 20 evenly sized balls.

Next, using a medium saucepan, bring to the boil the stock, vermouth/sherry/wine, extra molasses, balsamic, garlic and ginger. Drop the meatballs in one by one or they’ll stick together. Return to the boil and then simmer for just under 10 minutes. While you’re waiting, finely chop your green veg and then add to the soup. Simmer for a further 2-3 minutes.

Tip: this recipe initially called for soy sauce. I substituted molasses, balsamic, extra garlic and chilli, pepper, and salt. All organic of course! When working with herbs and spices don’t be fooled into thinking that this is one area you can loosen up on the organic shopping – these foods are among the most heavily irradiated foods in the Western world, which means they lose all their nutritional benefits and may even be toxic to your body.

Serve immediately into warm bowls, garnished with a few strips of of finely chopped chilli (add the seeds if you’re particularly daring) and fresh salt and pepper to taste.

Enjoy!

Life is Now. Press Play.

Kat

If you’re a regular reader and haven’t been active in the BodyIncredible community then now is the time – I want your involvement, your feedback, and your questions! So why not make this the day to leave a comment before you go – if you’re reading from RSS or email you’ll have to enter the blog to do this. You can do that by clicking on the title of this piece. ‘Post a comment’ is at the article end, right under the ’share this’ and ‘related posts’ options.

If you haven’t yet subscribed to this feed, what are you waiting for? Do it now. You can choose either email or RSS by clicking here. If you enjoyed this article please forward to your friends. Thank-you!

Enter your name and email below for instant access!

Submit