Thursday, November 19, 2015

Turkey meatball and Bokchoy soup

Having some left over frozen turkey stock from my last turkey I made I wanted to make a riff on a chicken bokchoy soup.  

  • Bag of baby Bokchoy from local farmer (any Bokchoy is great.  I prefer the smaller ones, but even a large one cut up will be great.  )
  • 2 lbs ground turkey meat
  • Szechuan pepper salt blend
  • Turkey stock (prefer home made myself, local farmer sells parts like back/wings great for making stock if you haven't made turkey recently)
  • Soy sauce
  • 1 chicken egg
  • GF breadcrumbs

  • Making the meatballs:
    • Mix the ground turkey, egg, breadcrumbs, and Szechuan salt blend until balls can be formed.   The mixture if you grab handful will stick together when you try and lift handful from rest of bowl.  
  • Bring a tablespoon of coconut oil to heat in a deep soup pot (8 quart usually good)
  • Place the turkey meatballs at bottom spaced out so you have room to roll them.  You may need to do multiple batches.  Brown/sear the balls.  
  • Add the stock and cook for 20 minutes.  
  • Add the Bokchoy and cook for 2-4 minutes and serve with a touch of soy sauce and enjoy.