Gingered turkey meatballs in Japanese mushroom broth

Paleo, Gluten Free, Dairy Free, Low Calorie, Soy Free

2 Servings, 530 Calories/Serving

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.
In a medium bowl, using a whisk or fork, blend the egg, coconut flour, scallions, and half the ginger. Add the turkey, season generously with salt and pepper, and mix until just combined. Using wet hands, shape the mixture into 1-inch meatballs.


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.
In a medium sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Stir in the remaining ginger and cook until fragrant, about 30 seconds. Stir in the beech mushrooms and as much kimchi chile as you like and cook for about 1 minute. Add the shiitake mushrooms, chicken broth, and 1½ cups water, and season with salt. Bring to a boil, reduce to a simmer, then add the meatballs and simmer until cooked through, 6 to 8 minutes.
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.
Add the cabbage to the soup and cook until just wilted, 1 to 2 minutes. Remove from the heat, stir in the sesame oil, and season to taste with salt and pepper.



Transfer the soup to individual bowls. Garnish with the snow peas and serve.

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

Contains: eggs

Similar Recipes

Almond-crusted sole with broccoli and preserved lemon
Paleo, Gluten Free, Dairy Free
Almond-crusted pork with sautéed mustard greens and pears
Paleo, Gluten Free, Soy Free
Banh mi chicken salad with quick pickles and sesame-miso dressing
Gluten Free, Dairy Free