Chinese Five-Spice Meatball Soup
By Nina Simonds Globe Correspondent, Updated February 9, 2021, 12:04 p.m.
Serves 6
Prep time: 40 min, Cook time: 20 min, Total time: 60 min
1. Have on hand a bowl of cold water and a rimmed baking sheet lined with parchment paper.
2. In a bowl, combine the turkey, scallions, ginger, 5-spice powder, soy sauce, sesame oil, and egg. Stir well.
Add the cornstarch and mix to a sticky paste.
3. Dip your hands into the water and shape the mixture into 20 walnut-sized balls (or use a hugely heaping Tbsp). Arrange on the baking sheet.
1. In a small bowl, mix the miso paste with 1/2 cup of the chicken stock until it makes a smooth paste.
2. In a soup pot over medium heat, heat the olive oil. Add the garlic and Swiss chard leaves and stems.
Cook, stirring often, for 3 minutes.
Add the miso mixture and cover the pot.
Cook for 3 to 4 minutes, or until the chard softens.
3. Add the remaining chicken stock and the five-spice powder to the pot. Bring to a boil.
Add the meatballs and bow-ties and return the broth to a boil.
Lower the heat and cover the pot. Simmer for 12 to 14 minutes, stirring occasionally, or until the meatballs are cooked through and the pasta is tender but still has some bite.
Taste the broth for seasoning and add salt, if you like, and black pepper.
Ladle into bowls and sprinkle with the reserved scallions.
https://www.bostonglobe.com/2021/02/09/lifestyle/recipe-celebrate-chinese-new-year-with-meatballs-bow-ties-this-soup-instead-dumplings/
Serves 6
Prep time: 40 min, Cook time: 20 min, Total time: 60 min
MEATBALLS
1 pound ground dark-meat turkey
1 bunch scallions, thinly sliced (save 2 tablespoons dark green for garnish)
1 piece (1 1/2 inches) fresh ginger, finely chopped
1 teaspoon 5-spice powder
(or use a pinch each of ground cinnamon, ground fennel seeds, and cloves
3 tablespoons soy sauce
1½ teaspoons sesame oil
1 egg, lightly beaten
1½ tablespoons cornstarch
1. Have on hand a bowl of cold water and a rimmed baking sheet lined with parchment paper.
2. In a bowl, combine the turkey, scallions, ginger, 5-spice powder, soy sauce, sesame oil, and egg. Stir well.
Add the cornstarch and mix to a sticky paste.
3. Dip your hands into the water and shape the mixture into 20 walnut-sized balls (or use a hugely heaping Tbsp). Arrange on the baking sheet.
SOUP
2 tablespoons sweet white miso paste (miso shiro)
7 cups chicken stock (make with 1 quart regular and 1 quart low salt)
1 teaspoon 5-spice powder
2 teaspoons olive oil
3 cloves garlic, finely chopped
1 pound Swiss chard, ends trimmed, leaves cut into 1/2-inch shreds, stems thinly sliced
1½ cups bow tie (farfalle) pasta (or 1 cup small shells)
Salt and pepper, to taste (about 1/2 tsp salt and 1/4 tsp pepper)
1. In a small bowl, mix the miso paste with 1/2 cup of the chicken stock until it makes a smooth paste.
2. In a soup pot over medium heat, heat the olive oil. Add the garlic and Swiss chard leaves and stems.
Cook, stirring often, for 3 minutes.
Add the miso mixture and cover the pot.
Cook for 3 to 4 minutes, or until the chard softens.
3. Add the remaining chicken stock and the five-spice powder to the pot. Bring to a boil.
Add the meatballs and bow-ties and return the broth to a boil.
Lower the heat and cover the pot. Simmer for 12 to 14 minutes, stirring occasionally, or until the meatballs are cooked through and the pasta is tender but still has some bite.
Taste the broth for seasoning and add salt, if you like, and black pepper.
Ladle into bowls and sprinkle with the reserved scallions.
https://www.bostonglobe.com/2021/02/09/lifestyle/recipe-celebrate-chinese-new-year-with-meatballs-bow-ties-this-soup-instead-dumplings/