This soup actually contains turkey meatballs, but once they are in the soup they really do look like golf balls.
Normally the turkey meatballs are inside of wonton wrappers, but that is not very carb-efficient, plus they don’t hold up well as leftovers.
I love how fresh this soup tastes. It might be the ginger, it might be the fish sauce, but it is one of my favourites. You can totally make it vegetarian as well. Just leave out the meatballs and double up your vegetables. Or get creative with chickpea flour…
Golf Ball Soup
- 4 ounces ground, lean turkey
- 2 tbsp green onions, chopped
- 2 cloves garlic, chopped
- 1 tbsp ginger, grated with the fine side of a cheese grater
- 2 tsp soy sauce
- 2 tsp fish sauce
- 1 tbsp olive oil
- 1 carrot stick, chopped
- 1/4 cup green onions, chopped
- 2 cups water
- 2 cups chicken/veggie broth
- 1 tbsp rice vinegar
- 1 tbsp fish sauce
- 1 tsp ginger, grated
- 1/2 bunch kale, de-stemmed and torn into small pieces
- 1 can diced tomatoes
- Salt and Pep
- For the turkey meatballs, combine all of the ingredients in a bowl. Then roll into small balls, approximately all the same size. Set aside.
- To prepare the broth, heat the oil in a large pot on medium heat.
- Once fragrant, add the carrots and green onion. Saute for about 3 minutes.
- Add the water, broth, rice vinegar, fish sauce and ginger. Bring to a boil.
- Add the meatballs. Reduce heat and simmer for 6 minutes.
- Stir in tomatoes and kale. Simmer for 3 minutes.