Soupy Sundays- Sesame Ginger Meatball Soup

Sesame Ginger Meatball Soup (from the LCBO Food & Drink Magazine and www.lcbo.com)

Thanks to Christy for bringing this soup to our work Pot Luck lunch. It's so delicious, I have already made it twice this Fall.

Ingredients:

MEATBALLS

1 egg

½ cup (125 mL) dry bread crumbs (panko or regular)

1 clove garlic, minced

2 tbsp (30 mL) minced fresh ginger (sorry had no fresh ginger, so had to use ginger in a tube- not as tasty)

1 tbsp (15 mL) low-sodium soy sauce

1 tsp (5 mL) sesame oil

1 lb (500 g) lean ground beef

SOUP

1 tbsp (15 mL) vegetable oil

1 tsp (5 mL) sesame oil

4 small carrots, diced

2 tbsp (30 mL) minced fresh ginger

6 cups (1.5 L) homemade or low-sodium beef broth

2 cups (500 mL) water

¼ cup (60 mL) low-sodium soy sauce

2 tsp (10 mL) Asian red chili sauce

2 tbsp (30 mL) rice vinegar

2 cups (500 mL) thinly sliced bok choy leaves

2 green onions, thinly sliced on the diagonal

Directions:

1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or greased foil.

2. Beat egg in a large bowl until blended. Stir in bread crumbs, garlic, ginger, soy sauce and sesame oil. Add beef and use a fork to gently incorporate seasonings into meat. Shape rounded teaspoons (5 mL) into small meatballs and place on prepared baking sheet.

3. Bake for about 15 minutes or until juices run clear. Set aside. (To make ahead, let cool, transfer to an airtight container and refrigerate for up to 1 day).

4. Meanwhile, heat vegetable oil over medium heat in a large pot. Add sesame oil and carrots and sauté for about 5 minutes or until carrots are softened. Add ginger and sauté for 1 minute. Stir in broth, water, soy sauce and chili sauce, and bring to boil over high heat. Reduce heat and simmer for 10 minutes or until carrots are tender and flavours are blended. (To make ahead, let broth cool, cover and refrigerate for up to 2 days).

5. Just before serving, reheat soup over medium- high heat until boiling, if necessary. Add meatballs and vinegar to soup, reduce heat and simmer until meatballs are heated through. Stir in bok choy until wilted. Garnish each bowl with green onions.

Serves 8 to 10

Nutrional Information:

203 Calories

10g Carbs

9g Fat

22g Protein

2g Fibre

And here is the delicious picture... can you smell the delicious ginger, soya, beef broth? Brent just loves the broth so much.

My daughter doesn't like soup... so this is what I make for her... I double the batch of meatballs. I took whole wheat spaghetti noodles, added some meatballs and some honey garlic sauce... she just loved it. Served some veggies on the side...