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1
To make the meatballs, line a sheet pan with wax paper.
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2
Combine the turkey, ginger, garlic, parsley, salt, cayenne, egg, and rice in a bowl and mix with your hands or a spatula until well combined.
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3
Dont overwork the mixture or the meatballs will be tough.
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4
Wet the palms of your hands so the mixture doesnt stick, roll it into 1-inch balls, and place them on the prepared pan.
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5
To make the soup, heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and saute until translucent, about 4 minutes.
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6
Add the carrot, celery, garlic, ginger, and 1/4 teaspoon of salt and continue sauteing for about 3 minutes.
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7
Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half.
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8
Add the remaining 7 1/2 cups broth and another 1/4 teaspoon of salt and bring to a boil.
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9
Lower the heat to maintain a vigorous simmer, then gently transfer half of the meatballs into the simmering broth.
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10
(Refrigerate or freeze the remainder to use later.)
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11
Cover and allow the meatballs to simmer for 15 minutes.
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12
Add the peas and cook for 3 minutes more, then stir in the parsley and basil.
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13
Serve each bowl garnished with a wedge of lime.
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14
If you arent a pea person, use this recipe as an opportunity to get some dark leafy greens into your life.
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15
Simply replace the peas with 1 cup of baby spinach leaves.
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16
Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
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17
(per serving)
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18
Calories: 210
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19
Total Fat: 7g (1.6g saturated, 3.4g monounsaturated)
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20
Carbohydrates: 23g
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21
Protein: 15g
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22
Fiber: 3g
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23
Sodium: 380mg
