Taro Soup with Arugula and Turkey Meatballs
This hearty taro soup is made with fresh vegetables, turkey meatballs, and spicy arugula. All these tastes add up in delicious layers of flavor.
Servings: 6 people
Calories: 431kcal
Ingredients
Forthe meatballs:
- 1 lb. ground turkey
- ¼ cup plain breadcrumbs
- 2 spring onions , finely chopped
- ¼ teaspoon ginger powder
- 1 large egg
- zest of half lime
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper (or to taste)
- 1 tablespoon olive oil
For the soup:
- 1 ½ lbs. (680g) taro root
- 6 ½ cups (1 ½ liters) chicken stock
- 2 carrots , peeled and sliced into rounds
- 1 tablespoon soy sauce
- 3 tablespoons olive oil
- 7 oz. (200g) arugula
- Salt , to taste
- Black pepper , to taste
- 3 spring onions , green parts only, finely sliced
Instructions
- In a large bowl, combine the ground turkey, breadcrumbs, spring onions, ginger, egg, lime zest, soy sauce, and black pepper. Using wet hands, shape the mixture into tablespoon-sized meatballs.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the meatballs, turning several times until they appear browned on the outside. Set aside when browned, they do not have to be fully cooked yet.
- Wash the taro, place in a pot and cover with water. Bring to a boil, reduce the heat and simmer about 10 minutes. Strain the taro and soak in cold water. When cooled, peel the skin off and rinse again. Cut the prepared taro into bite-sized pieces.
- Heat the chicken stock in a large pot over medium high heat. When the water starts to boil, carefully add in taro pieces, carrots, soy sauce, and browned meatballs. Turn the heat down to low and simmer, stirring occasionally, for 20 minutes, until the vegetables are tender and the meatballs are cooked through.
- When the cooking time comes to the last 5 minutes, heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the arugula and stir-fry, until just wilted. Stir it to the soup and season with salt and black pepper, to taste. Simmer for a couple minutes to allow the flavors to come together.
- Remove from the heat and stir in springonions. Serve.
Nutrition
Calories: 431kcal | Carbohydrates: 37.5g | Protein: 26.8g | Fat: 20.4g | Cholesterol: 91mg | Sodium: 1031.4mg | Sugar: 8.5g