Recipes  
Miso Soup with Turkey Meatballs
Miso Soup with Turkey Meatballs
Open in full-screen mode

Miso Soup with Turkey Meatballs

Preparation
35 MIN
Cooking
25 MIN
Servings
4 to 6
Share

Ingredients

Meatballs

Soup

Preparation

Meatballs

  1. In a bowl, thoroughly combine all the ingredients. Set aside in the refrigerator.

Soup

  1. In a large pot over medium heat, cook the carrots, onion and mushrooms in both oils until softened, about 5 minutes. Add the broth and soy sauce. Bring to a boil, then reduce the heat to medium.
  2. Shape the turkey mixture into meatballs using a 1-tbsp (15 ml) ice cream scoop, carefully dropping them into the soup as you go. Cook for 15 minutes or until the meatballs are completely cooked through
  3. Add the miso and gently stir until it has completely dissolved. Season lightly with salt and pepper.
  4. Divide the soup among individual bowls. Garnish with the bean sprouts and green onions.

Note

Both the meatballs and the soup broth can be prepared in advance, but store them separately.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.