Tested till perfect Chinese-Style Turkey Meatball Soup

Chinese-Style Turkey Meatball Soup

This is a great way to use the tasty Homemade Turkey Stock (and it doesn't require any leftover meat). Kids will love the meatballs. Napa cabbage adds a touch of sweetness.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2010

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 13 minutes
  • Portion size 6


Turkey Meatballs:

  • 1 1eggeggs, beaten
  • 1 1green oniongreen onions, minced
  • 1 1clove garliccloves of garlic, minced
  • 1 tbsp 1tbsplight soy sauce or sodium-reduced soy sauce
  • 2 tsp 2tspgrated gingerroot
  • 2 tsp 2tspsesame oil
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 lb 1lbground turkey
  • 2 tbsp 2tbspcornstarch

Ginger Dipping Sauce:

  • 1/3 cup 1/3cuprice vinegar
  • 2 tsp 2tspgrated gingerroot
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Turkey Meatballs: In bowl, mix together egg, onion, garlic, soy sauce, ginger, sesame oil, salt and pepper. Mix in turkey and cornstarch. Shape by 1 tbsp (15 mL) into balls.

Meanwhile, in large saucepan, bring stock to boil over medium-high heat. Add meatballs and return to boil; reduce heat, cover and simmer for 5 minutes.

Add cabbage; simmer until tender, about 8 minutes.

Ladle into bowls; sprinkle with onion. Drizzle with sesame oil (if using).

Ginger Dipping Sauce: Divide vinegar and ginger among 6 small dishes for dipping meatballs.

Nutritional Information Per serving: about

cal 200 pro 20g total fat 10g sat. fat 3g
carb 6g fibre 1g chol 92mg sodium 314mg
potassium 455mg

% RDI:

calcium 4 iron 14 vit A 3 vit C 3
folate 15
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