Full credit for this delicious soup goes to the ADA's Diabetes Food Hub
A unique diabetes-friendly, Asian fusion recipe, this Turkey
Meatball 'Wonton' Soup with Bok Choy & Carrots is a flavorful and hearty
soup that combines tender turkey meatballs, fresh vegetables, and aromatic
herbs. This balanced and satisfying dish is a delicious choice for lunch or
dinner, and it's perfect for cool weather. With a rich, savory broth and an
array of vibrant ingredients, it's a delightful meal that's sure to warm you up
on chilly days.
Ingredients:
- 8 cups low sodium chicken broth
- 4 tsp toasted sesame oil
- 1.5 tbsp lower sodium soy sauce
- 2 tsp Thai style chili garlic sauce
- 1 tsp fish sauce
- 4 cloves garlic - smash-minced
- 1 tbsp fresh ginger paste
- 1 bunch fresh cilantro – minced (Omit or use parsley if not a cilantro fan)
- 1 bunch green onion (scallion) - minced
- 1 lb lean ground turkey
- 1 cup plain Panko bread crumbs
- 1 tsp lower sodium soy sauce
- 2 eggs
- 1/2 tsp Chinese five-spice powder
- 8 baby Bok choy - roots trimmed and roughly chopped
- 1 cup carrots – shredded
Heat a large pot over medium-high heat. Add broth, sesame
oil, soy sauce, chili-garlic sauce, and fish sauce.
Add half of the garlic, ginger, cilantro, and green onions
to the pot. Transfer remaining garlic, ginger, cilantro, and green onions to a
medium bowl.
Add turkey, breadcrumbs, soy sauce, eggs, and 5 spice powder
to the bowl. Mix with your hands until well combined.
Form rounded meatballs with a tablespoon measure and drop
into the pot. Simmer for 5–6 minutes, until the meatballs are cooked through.
Add Bok choy and carrots to the pot and cook for another 4–5 minutes.
Blessed be… and happy cooking!