While I’m not joining the bevvy of friends Whole 30-ing or Dry-January-ing because of things like banana bread experiments, I am trying to make little changes. I’ve also been jonse-ing to make some soup, because winter. It won’t drop below say 55 degrees here, so it doesn’t feel quite right, but a light soup would do. One with turkey meatballs. And herbs. And plenty of spice. Don’t let the long ingredient list fool you, (it’s basically the same items on repeat), this takes maybe 30 minutes or so to make and you are quickly rewarded with a bomb-diggity, bright flavor profile.

Thai Meatball Soup

For the balls:

• 1 lb. of ground turkey
• 1 large, shredded carrot
• 2 T. fresh cilantro
• 1 red chili, chopped
• 1/4 c. green onions, chopped
• 2 T. fresh ginger (or ginger paste)
• 2 T. coconut aminos (or GF soy sauce)
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 1 egg
• Sprinkle of red pepper flakes if ya’ like

For the soup:

• 1 T. sesame oil
• 1 T. minced ginger (or ginger paste)
• 4 c. chicken stock
• 1.5 c. water
• 2 T. coconut aminos (or GF soy sauce)
• 1 tsp. fish sauce
• 1 T. lime juice
• 3 large eggs, whisked
• 1/2 c. spring onions, chopped
• 1 large carrot, shredded
• 2 T. chopped cilantro
• Salt and pepper to taste

1. Preheat oven to 400F.
2. Line a jelly roll pan/baking sheet with foil. (this gets juicy).
3. Combine all meatball ingredient and roll into small meatballs.
4. Bake 20 minutes. Set aside.
5. While balls are baking…. in a large pot, heat sesame oil on medium heat. Add ginger (and a pinch of red pepper if you desire) and saute for one minute.
6. Add stock, water, aminos/soy, fish sauce, and lime juice and bring to a boil over medium-high heat.
7. Once boiling, slowly drizzle whisked eggs into broth. Stir with a fork in the pot as you do this to prevent eggs clumping.
8. Reduce heat to low and add spring onions, carrots, and cilantro.
9. Carefully add meatballs to soup.