Bok Choy And Rice Noodle Soup With Turkey Meatballs

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 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 tomato, cut into 1/2-inch dice

Recipe

• 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 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.