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.
Ingredients:
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
â…“ cup soy sauce
1 teaspoon oyster sauce
2 teaspoons fish sauce
Sriracha (optional)
Salt and pepper to taste
Method:
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.
