Spicy Asian Meatball Soup

I love to make soup. Especially when it’s cold outside and it’s been really cold here in So Cal.  Yeah, I know it’s not really that cold compared to other states but as far as our weather is concerned, a high of 53 is cold.  Nights are near freezing hovering around 35 degrees. Brrrr that’s cold! Definitely soup making weather.

I woke up this morning at 5am and the house was quiet, dark and chilly. I love the solitude of the early morning and being up before everyone else. Maybe it’s the quiet or that I am well rested but that time of the morning is when I come up with some of my most creative ideas. This morning was no different when I thought up this yummy Spicy Asian Meatball Soup. My version is very spicy, so spicy it blasted through my nasal congestion from my lingering head cold, but you can adjust the spicy level to your taste by adjusting the amount of red pepper flakes you use. Also, I used ground turkey and chicken broth for this soup but ground beef and beef broth would be great too.

Hope you enjoy it!

Spicy Asian Meatball Soup

Serves 6

Meatballs:

• ½ pound ground turkey                             
• 3 cloves garlic, minced
• 1 T soy sauce                                             
• 1T brown sugar                                          
• ½ t ginger, fresh, grated                                      
• ½ t sesame oil
• 1 t  red pepper flakes (or to taste)
• ¼ cup panko bread crumbs
• 1 egg                                                         
• 1T  canola oil

 Combine all ingredients in a small bowl.  Add more Panko Bread Crumbs if turkey seems too moist. Form approximately 1” diameter meatballs. Place meatballs in a pan with the canola oil and cook meatballs until browned.  Set aside.

Soup:

• 2-3 cups green cabbage, roughly chopped  
• 1 large carrot, thinly sliced                          
• 1 small onion, chopped                               
• 2 cloves of garlic, sliced                              
• ½ T red pepper flakes (or to taste)
• 1 T canola oil
• 6 cups chicken broth
• 1 T soy sauce
• 2 oz of dry asian noodles                            
• Toasted sesame seeds and green onions for garnish

Heat onions, carrots, garlic, cabbage and red pepper flakes in 1T canola oil until onions are opaque. Add Chicken stock and soy sauce and heat until rolling boil. Add dried noodles and cook for 10 minutes or until noodles are soft. Add cooked meatballs and cook until thoroughly heated.  Ladle into bowls and garnish with green onions and toasted sesame seeds.