Bok Choy and Rice Noodle Soup With Turkey Meatballs

Submitted by loveleesmile

"All I have to say is mmm.....that's all I got."

 

• Ready In: 1hr
• Ingredients: 18
• Serves: 4-6

ingredients

• 1⁄2 lb thin rice noodles
• 6 ounces low-fat firm tofu
• 1⁄2 lb ground turkey
• 3 tablespoons finely chopped water chestnuts
• 2 scallions, finely chopped
• 1 tablespoon minced fresh ginger
• 1⁄3 cup chopped fresh cilantro, plus
• 1⁄2 cup chopped fresh cilantro
• 2 tablespoons low sodium soy sauce
• salt and fresh ground white pepper
• 2 tablespoons canola oil
• 2 shallots, thinly sliced
• 7 cups chicken stock
• 1 small red chili pepper, minced
• 2 teaspoons fresh lime juice
• 1 teaspoon sugar
• 1 lb baby bok choy, sliced crosswise into 1/4-inch strips
• 1 tomatoes, cut into 1/2-inch dice

directions

1. In a large bowl, soak the rice noodles in hot water for 10 minutes, then drain. Cut the noodles into 4-inch lengths.
2. In a medium bowl, mash the tofu until it resembles cottage cheese. Mix in the turkey, water chestnuts, scallions, ginger, 1/3 cup of the cilantro, 1 tablespoon of the soy sauce, 1/2 teaspoon of salt and 1/4 teaspoon of white pepper. Form into 1-inch balls and transfer to a plate. Cover with plastic and refrigerate.
3. Heat the oil in a small skillet. Add the shallots and cook over moderate heat, stirring constantly, until golden, 7 to 8 minutes. Drain on paper towels.
4. In a large saucepan, combine the stock with the chile, lime juice, sugar and the remaining 1 tablespoon of soy sauce. Season with salt and pepper and bring to a boil. Reduce the heat to moderately low, add the meatballs and cook for 3 minutes. Stir in the bok choy and tomato and cook for 1 minute. Add the rice noodles and cook over moderate heat until slightly softened, about 2 minutes. Ladle the soup into bowls, garnish with the fried shallots and the remaining 1/2 cup of cilantro and serve.