Turkey meatballs and baby bok choy in lemongrass broth

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey meatballs and baby bok choy in lemongrass broth

Turkey meatballs and baby bok choy in lemongrass broth

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 470 Calories/Serving

30–45 Minutes

Lean ground turkey and almond meal combine for an inventively light, paleo take on meatballs, a filling anchor for this Southeast Asian–inspired soup.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅛ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 10 ounces ground turkey
  • Sunbasket meatball seasoning blend (almond meal - granulated garlic - coriander - ground ginger)
  • 1 or 2 organic shallots
  • 2 heads organic baby bok choy
  • Sunbasket lemongrass paste (lemongrass - EVOO - fresh garlic - fresh ginger - ground turmeric)
  • ½ cup diced tomatoes
  • 1 cup vegetable broth
  • 2 ounces organic shredded carrots

Nutrition per serving

Calories 470, Total Fat 29g (37% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 480mg (21% DV), Total Carb. 21g (8% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the meatballs

  • Zest the lime; cut the lime into wedges for garnish.
  • Coarsely chop the cilantro; set aside half for garnish.
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, combine the meatball seasoning blend, lime zest, and half the cilantro. Add the turkey, season with salt, if desired, and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.


Brown the meatballs

In a medium [large] sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.
While the meatballs brown, prepare the remaining ingredients.


Prep the remaining ingredients; cook the soup

  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into ½-inch-thick slices.
In the same pot used for the meatballs, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the shallots and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until starting to soften, 3 to 4 minutes. Stir in the lemongrass paste and cook until fragrant, about 30 seconds.
Add the tomatoes, vegetable broth, and 1¼ cups [2½ cups] water and season with salt, if desired, and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened slightly, 5 to 6 minutes. Add the meatballs, bok choy, and carrots and cook, stirring occasionally, until the meatballs are cooked through and the bok choy is just tender, 2 to 3 minutes. Remove from the heat and season to taste with salt, if desired, and pepper.


Transfer the soup to individual bowls. Garnish with the remaining cilantro and serve with the lime wedges.
Kids Can!
  • Measure the shallots.
  • Measure the water for the soup.
  • Garnish with the cilantro.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.