Turkey Meatball Soup with Bok Choy & Carrots

Ingredients

• 8 cups low sodium chicken broth
• 4 tsp toasted sesame oil
• 1 ½ tbsp lower sodium soy sauce
• 2 tsp Thai style chili garlic sauce
• 1 tsp fish sauce
• 4 clove garlic, minced
• 1 tbsp fresh ginger
• 1 bunch fresh cilantro, minced
• 1 bunch green onion, minced
• 1 lb lean ground turkey
• 1 cup panko breadcrumbs
• 1 tsp lower sodium soy sauce
• 2 eggs
• ½ tsp Chinese five-spice powder
• 8 baby Bok choy
• 1 cup carrots, shredded

Instructions

1. Heat a large pot over medium-high heat. Add broth, sesame oil, soy sauce, chili-garlic sauce, and fish sauce. 
2. Add half of the garlic, ginger, cilantro, and green onions to the pot. Transfer remaining garlic, ginger, cilantro, and green onions to a medium bowl. 
3. Add turkey, breadcrumbs, soy sauce, eggs, and 5 spice powder to the bowl. Mix with your hands until well combined. 
4. Form rounded meatballs with a tablespoon measure and drop into the pot. Simmer for 5–6 minutes, until the meatballs are cooked through. 
5. Add Bok choy and carrots to the pot and cook for another 4–5 minutes. 

Adapted from Diabetesfoodhub.org