Easy Udon Soup With Turkey Meatballs Recipes

CONTEST-WINNING TURKEY MEATBALL SOUP

Steps:

• In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

Steps:

• Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
• Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
• Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
• Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
• Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.
• Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

MAKE-IT-YOUR-OWN UDON NOODLE SOUP

Steps:

• Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
• In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
• Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
• In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.

EASY UDON SOUP WITH TURKEY MEATBALLS

Steps:

• Combine the cilantro, shallot, garlic, mushrooms, soy sauce, yuzu juice, sesame oil, chili oil, and pulse until finely minced.
• Place the turkey in a bowl and season all over with salt and pepper. Add the egg and mix with your hands until incorporated. Pour the cilantro mixture into the bowl and mix until combined.
• Add the panko to the bowl and mix until just combined. Do not over-work the mixture!
• Heat a splash of oil in the wide pot and drop a teaspoon of the turkey mixture in the pot and fry until cooked through. Taste and adjust the seasonings as necessary.
• Roll the mixture into tablespoon-sized balls and set aside.
• Heat 1 tablespoon oil in a wide pot over medium-high heat. Once hot, add the meatballs in an even layer, cooking in batches until browned all over. Adjust the heat as necessary to prevent them from burning. The meatballs do not need to be cooked through! Transfer to a plate and set aside.
• If the pot seems dry, add another splash of oil and return the heat to medium-high. Add the king trumpet slices, scored side down, and cook for 3-4 minutes without moving until golden brown. Flip and cook 3-4 minutes more. Transfer to a plate and sprinkle with salt. Keep the heat on medium.
• Add the shallot to the pot and stir regularly for 3 minutes until just softened. Pour in the dashi broth. Add the soy sauce, chili oil, sesame oil, and mirin. Bring to a low boil and then reduce heat.
• Add the meatballs to the broth and simmer for 20-25 minutes until cooked through. Taste and season the broth to your preferences.
• Bring a large pot of water to a boil and cook the udon according to package instructions. Drain and rinse and set aside.
• Divide the cooked udon between bowls and place a few fried mushrooms on top. Ladle the hot broth and meatballs on top. Garnish with cilantro leaves and shichimi-togarashi. Enjoy!