When Oliver goes travelling for work this is typically when I will spend my free time experimenting with new recipes in the kitchen. While he is open to my “culinary experiments”, I prefer to play when I only need to worry about feeding myself just in case my culinary master plans don’t result in a diner’s delight!
I absolutely love Asian food, but I also love being able to fit into my skirts, so when I saw a delicious sounding recipe for a traditional wonton soup, I stripped it apart to make a healthier but tasty version for dinner.
Instead of using wonton wrappers, I simply made the filling and rolled them into bite size balls. The broth literally takes 5 minutes to whip up and you can let it simmer for as long as you wish – the recipe I found said 10 minutes, but I always like to let the flavours infuse for a good 30 minutes. I also added some star anise stars and cloves because I love the dimension they bring to a lovely, light chicken broth!
Wonton-less meatballs –
- 200g ground organic turkey
- 200g ground organic pork (For a healthier version, omit the pork, but I find Turkey can taste a bit “too” healthy, so I love to use pork mince as it adds so much flavour)
- 1 garlic clove, minced
- 1 tsp ground ginger
- 2 tsp low-sodium tamari
- 1 tsp chili flakes
- 1/8ish tsp nutmeg
- 1 Tbsp of white or black sesame seeds
- Himalayan salt – season to your preference as the broth develops
- 8 cups of organic chicken broth
- 1 Tbsp of sesame oil
- 4 green onions, thinly sliced
- Extra chilli (per your liking)
- 2-3 cloves
- 4 star anise whole stars
- Squeeze of lime
- VEGETABLES! I added Zucchini, Mushrooms, Asparagus and Spinach (simply because that’s what I had in my fridge)
- Other suitable greens would be Kale, Collards, Sugar Snap Peas, Swiss Chard, Bok Choy, Broccolini… the list goes on! Add what you like.
For the soup…
In a large pot, add the sesame oil and green onion and cook on medium heat for a couple of minutes before adding the stock. Add the chilli and let it simmer slowly while you prep the meatballs.
For the meatballs…
In a large bowl combine the turkey, pork, garlic, ginger, chilli, sesame seeds and nutmeg. Mix with your hands and then roll them into bite sized meatballs.
In a separate pan, quickly brown the meatballs before adding them to the broth to simmer for about 10-15 minutes.
Before serving, add in the quick cooking vegetables until wilted. To serve, sprinkle some additional sesame seeds, chilli, and Thai basil leaves.