Ginger Turkey Meatball and Wonton Soup

This recipe is adapted from Gwyneth Paltrow!! LOL we love her book because the recipes are easy, healthy and so snazzy so ogle at!


serves 4-6


For the Soup:

  • 4 cups chicken broth, low sodium
  • 4 cups water
  • 2 garlic cloves, minced
  • 1 (3-inch) piece of ginger, cut into matchsticks or chopped
  • Pinch of sea salt
  • 4 baby bok choy heads, cut into eighths or quarters
  • 1 shallot, sliced thin
  • 1 carrot, sliced thin or cut into matchsticks
  • 2 cups snow peas
  • 20 square wonton wrappers, cut into 1/2-inch strips

For the Meatballs:

  • 1 pound ground turkey (or ground chicken)
  • 4 small scallions, finely chopped
  • 2 Tablespoons fresh cilantro, rough chopped
  • 2 teaspoons grated or minced fresh ginger
  • 1 teaspoon toasted sesame oil
  • 4 teaspoons tamari (or any soy sauce)
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt


  • 2 scallions, sliced thin
  • rough chopped cilantro


  1. To make the soup, combine the chicken broth, water, garlic, ginger and salt in a pot or Dutch oven. Bring mixture to a boil, then reduce the heat to maintain a low simmer, cover, and allow the flavors to infuse while you prepare the meatballs.
  2. To make the meatballs, in a medium bowl, mix together all the meatball ingredients, making sure everything is evenly combined. Wet your hands so the mixture doesn’t stick, and roll into 24  or so small meatballs.
  3. Add the meatballs to the simmering soup and simmer until they are cooked through (about 5 minutes).
  4. Add the bokchoy, carrots, snowpeas, and wonton wrappers and simmer for 2-3 minutes, season with more salt and/or tamari and serve garnished with cilantro and scallions.