Ginger-basil turkey meatball soup

Prep: 1 hour

Meatballs: quarts homemade or no-salt-added chicken broth large eggs cup whole-milk ricotta, drained cup finely chopped shallots or onion, rinsed in cold water, patted dry cup chopped fresh basil (or cilantro) cup plain dried breadcrumbs cloves garlic, finely chopped teaspoon grated fresh ginger Finely grated zest of 1 lemon teaspoon fine sea salt teaspoon freshly ground black pepper pound ground turkey Soup: ounces dried rice noodles cups chopped, sliced and/or shredded mixed vegetables, such as carrots, onions, mushrooms, cabbage (napa or green), mustard greens, kale and spinach Kosher salt Freshly ground black pepper cup chopped fresh herbs, such as cilantro, basil, parsley and/or mint, for serving Sriracha, soy sauce, toasted sesame oil For the meatballs, heat the broth to a boil in a large pot over medium-high heat. Cover the pot, and reduce the heat to medium-low. Lightly beat the eggs in a large bowl. Add the ricotta, shallots or onion, basil, breadcrumbs, garlic, ginger, lemon zest, salt and pepper, stirring to blend. Add the ground meat; use a fork and then your hands to turn and gently combine the mixture. Scoop out 24 to 30 portions with a 1 ⁄ tablespoon cookie scoop or a tablespoon measure. Shape into meatballs with your hands. Add meatballs to the broth, adjusting the heat so the broth barely bubbles at the edges; cook, turning the meatballs over once, until cooked through, about 10 minutes. Transfer meatballs to a large bowl with a slotted spoon. After the meatballs are done, the broth will be a little murky. If you’d like it to be clearer, pour through a strainer lined with dampened cheesecloth (or a triple layer of dampened paper towels). Rinse out the pot; return the broth to it. For the soup, put the rice noodles in a large bowl; cover them with very hot tap water. Soak 20 minutes, replacing the water after 10 minutes. Bring a large pot of water to a boil over high heat. Just before you’re ready to serve the soup, drop in the soaked noodles; cook until tender, about 4 minutes. Drain. Meanwhile, reheat the broth over medium-high heat; once it comes to a boil, reduce the heat to medium. Drop in the cooked meatballs; cook until warmed through, 5 minutes. Stir in the 4 cups of vegetables; cook until tender, 5 minutes. Taste; season with salt and pepper as needed. Divide the noodles among deep soup bowls. Ladle over the broth, meatballs and vegetables. Scatter the herbs on top; serve with Sriracha, soy sauce and sesame oil. Nutrition information per serving: 390 calories, 10 g fat, 4 g saturated fat, 125 mg cholesterol, 46 g carbohydrates, 26 g protein, 620 mg sodium, 4 g fiber

2 ⁄ 2 ⁄ ⁄

⁄ ⁄ 2 1

1 ⁄ 1

8 4

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Cook: 30 minutes

Makes: 6 servings