Asian Style Soup with Turkey Meatballs

The turkey meatballs in this recipe rely heavily on a recipe I found for Siu Mei, (Chinese Dumpling), meat filling.

Turkey Meatballs

1 pound ground turkey
3 cloves garlic
8 oz portobello, or shitake, or white mushrooms
1 red onion, cut into small wedges
Non stick coating for fry pan
Peanut oil for frying, about 1/2 cup

Place the mushrooms, red onion, and garlic in your food processor with the chopping blade. Mince.

Mix the ground turkey, and the mushrooms, red onion and garlic with your hands while wearing vinyl food preparation gloves. Form into small meatballs using a teaspoon and your fingers. Once the meatballs are all done, spray the large frying pan with non stick coating, add about half the peanut oil, and heat on low heat while arranging meatballs with enough space between each to flip them once. Brown the meatballs, and remove to a plate to drain on paper towels.
Asian Soup

2 quarts chicken stock
2 (1/2") slices cabbage
1 carrot peeled and sliced on the diagonal
1 cup snap peas
2 onions cut into thin wedges
1/2 cup Kikkoman soy sauce
2 packages ramen noodles, smashed, with seasoning packets removed

Boil chicken stock, and add first the onions and carrots. Slice the cabbage while they are cooking, and wash the snap peas. Add the cabbage and the snap peas, and then add the meatballs and the soy sauce.

Bring soup to a second boil, and then add the two packages of smashed ramen noodles.

Cook 3 more minutes, Serve immediately. Makes 8 large bowls.