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Soy Ginger Meatball Soup

I love the warming spices in this soup. In the winter I add more chinese five spice and keep the soup thick. In the summer, I add more stock and reduce the five spice to lighten up the soup.


1 pound ground turkey

3 teaspoons ground ginger

2½ teaspoon ground garlic

2 cups panko breadcrumbs

1 egg

Pinch of ground nutmeg

2 tablespoons olive oil

1 head cabbage sliced thin

1 cup shredded carrots

2 stalks celery chopped

1 onion sliced

4 cups chicken stock

4 cups beef stock

2 teaspoons chinese five spice

⅓ cup soy sauce

1 teaspoon oyster sauce

2 teaspoons fish sauce

Sriracha (optional)

Salt and pepper to taste


Mix ground turkey with 1 teaspoon ginger, ½ teaspoon ground garlic, panko, egg, nutmeg, salt & pepper.

Add onions, cabbage, carrots, and celery to a soup pot with the olive oil. Sauté until soft.

Add stocks, 2 teaspoons of ground ginger & garlic, chinese five spice and Sriracha (if using).

Bring to a simmer. Once simmering, form small meatballs with the turkey mixture and drop them right into the soup.

Simmer for 20-30 minutes. Adjust seasoning with salt & pepper.

Note: You can use vegetable stock or all chicken stock for this soup as well.



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