Gingered Meatballs in a Japanese Mushroom Broth

This recipe was inspired by a recent SunBasket delivery (you can get the original recipe here). I've tried SunBasket on and off, and I really like that it forces me to try new things, but the portions can be small for me (and a hungry husband who just came home from CrossFit!)

I made some tweaks to the original recipe so I have leftovers because it's super tasty. This makes for a great recipe for a rainy day or any day!

Prep time: 20 minutes
Cook time: 25 minutes
Serves: 4 people

Ingredients:

• 1 lb of ground pasture-raised turkey
• 2 containers of 32 oz. vegetable broth
• A bunch of scallions
• 4 tbsp of fresh grated ginger
• 2 pasture-raised eggs
• 4 tbsp of coconut flour
• 1 container of sliced shitake mushrooms
• 1 container of sliced button mushrooms 
• 1/4 to 1/2 a head of savoy cabbage coarsely chopped
• Kimchi chile flakes to taste (I used 2 tsp)
• 2 tbsp of coconut oil
• 3 tbsp of sesame oil

Instructions:

To make the meatballs:

1. First make the meatballs, pat the turkey dry with a paper towel and put on a plate
2. Slice the white part of the scallions into thin rounds
3. Combine the scallions, 2 tbsp of ginger, coconut flour, eggs into a large/medium
4. Add the ground turkey and combine
5. Season generously with salt and pepper
6. Form into 1-inch balls and put onto a plate with a paper towel

To make the soup base:

1. Trim any rough ends of the mushrooms
2. In a medium saucepan, heat the coconut oil over medium heat until hot
3. Add the remaining grated ginger until fragrant (about 30 seconds)
4. Add the mushrooms and the kimchi flakes (if using) and cook for 2 minutes
5. Add the vegetable broth, 2 cups of water and season with salt
6. Bring to a boil and then reduce to simmer
7. Add the meatballs and cook for 6 to 8 minutes until cooked through
8. Add the cabbage to the soup until just wilted about 1 to 2 minutes
9. Remove from the heat and add the sesame oil
10. Serve and enjoy!