Gingered turkey meatballs in Japanese mushroom broth
Paleo, Gluten Free, Dairy Free, Low Calorie, Soy Free
25 - 35 Minutes
What’s with the two kinds of mushrooms in this recipe? This soup uses both dried shiitake as well as fresh beech. The dried shiitakes rehydrate in the hot broth, doubling the umami: You get the flavorful, chewy mushrooms and the added deliciousness that they release into the broth. The beech mushrooms, or shimeji, aren’t just adorable, they’re authentic—just what you’d find atop a similar broth in Japan.
- 10 ounces ground turkey
- 2 scallions
- Fresh ginger
- 1½ ounces beech mushrooms
- Dried shiitake mushrooms
- 1 pasture-raised organic egg
- 2 tablespoons coconut flour
- ½ teaspoon kimchi chile flakes (optional)
- 1 cup chicken broth
- 3 ounces Savoy cabbage
- 2 ounces snow peas
- 1 tablespoon sesame oil
Make the meatballs
- Cut off a small corner of the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
- Trim the root ends from the scallions; thinly slice the scallions.
- Grate or peel and finely chop the ginger; set aside half for the soup.
Cook the soup and meatballs
- Trim the root ends from the beech mushrooms; separate any clusters into individual mushrooms.
- Trim the stem ends from the shiitake mushrooms.
While the meatballs cook, prepare the remaining ingredients.
Prep the cabbage and snow peas; finish the soup
- Cut away any core from the cabbage; coarsely chop the cabbage.
- Trim the ends from the snow peas; thinly slice the snow peas lengthwise or on the diagonal.
Nutrition per serving: Calories: 530, Protein: 34 g, Total Fat: 39 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 10.5 g, Saturated Fat: 10 g, Cholesterol: 180 mg, Carbohydrates: 13g, Fiber: 4 g, Added Sugar (chicken broth contains trace amounts of organic cane sugar): 0 g, Sodium: 660 mg