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Turkey Meatball “Wonton” Soup with Bok Choy & Carrots
10 min prep time
15 min cook time
6servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Turkey Meatball “Wonton” Soup with Bok Choy & Carrots
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.
10 min prep time
15 min cook time
6servings
3 cups
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Step-By-Step Instructions:
- 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.
Nutrition facts
6 Servings
-
Serving Size
3 cups
- Amount per serving Calories 280
-
Total Fat
11g
- Saturated Fat 2.6g
- Trans Fats 0.1g
- Cholesterol 120mg
- Sodium 670mg
-
Total Carbohydrate
20g
- Dietary Fiber 4g
- Total Sugars 6g
- Added Sugars 0g
- Protein 26g
- Potassium 1200mg
- Phosphorous 380mg
Ingredients
low sodium chicken broth
8 cup
toasted sesame oil
4 tsp
lower sodium soy sauce
1 1/2 tbsp
Thai style chili garlic sauce
2 tsp
fish sauce
1 tsp
garlic (minced)
4 clove
fresh ginger paste
1 tbsp
fresh cilantro (minced)
1 bunch
green onion (scallion) (minced)
1 bunch
lean ground turkey
1 lbs
panko bread crumbs
1 cup
lower sodium soy sauce
1 tsp
eggs
2
Chinese five-spice powder
1/2 tsp
baby bok choy (roots trimmed and roughly chopped)
8
carrots (shredded)
1 cup
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