Shanghai Meatball Soup

Turkey meatballs in a rich broth along with pea pods, carrots, bean sprouts and green onions.

Yield: 6 servings, 1 cup each

Ingredients

Meatballs

• 1 pound ground turkey
• 3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
• 2 tablespoons lite soy sauce
• 1 tablespoon dry sherry (optional)
• 2 teaspoons sesame oil (optional)
• 1 1/2 teaspoons minced fresh ginger or 1/2 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/4 cup reduced-sodium chicken broth

Soup

• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 1 cup water
• 1 1/2 cups halved pea pods or 1 (6 ounce) package frozen pea pods, thawed, cut in half
• 1 cup thinly sliced carrots
• 1 1/2 cups bean sprouts
• 1/4 cup thinly sliced green onions

Instructions

1. Spray the rack of a broiler pan with cooking spray or oil lightly.
2. In a large bowl, combine meatball ingredients; mix lightly but thoroughly. Shape into 1-inch meatballs; place on rack of broiler pan. Broil 6 to 8 inches from heat for 7 to 10 minutes or until cooked through.
3. In a 4 quart saucepan or Dutch oven, combine meatballs with chicken broth and water; bring to a boil over high heat.
4. Add pea pods and carrot; cook for 1 to 2 minutes or until vegetables are crisp-tender.
5. Turn off heat; add bean sprouts and green onion.
6. Serve immediately.

Attribution

Recipe and photo used with permission from: Quaker Oats