Vietnamese Meatball and Watercress Soup (Canh)

Name: Vietnamese Meatball and Watercress Soup (Canh)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian, Vietnamese
Ingredients: 1 pound ground turkey breast; 6 scallions, white parts finely chopped, green parts thinly sliced; 1 large egg white, lightly beaten; 3 tablespoons fish sauce, divided; 4 teaspoons grated fresh ginger, divided; Kosher salt and ground white pepper; 2 tablespoons grapeseed oil; 1 medium yellow onion, chopped; 4 medium garlic cloves, thinly sliced; 2 quarts low-sodium chicken broth (8 cups); 1 bunch watercress, cut into 1½-inch lengths (4 cups lightly packed); 2 tablespoons lime juice (1 or 2 limes)

4 steps

Prep:20minCook:15min

Watercress adds a peppery note to the soup; look for “live” watercress, which is packaged with its roots attached. It stays fresher longer and is...

Updated at: Thu, 17 Aug 2023 11:35:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories192.3 kcal (10%)

Total Fat11.6 g (17%)

Carbs13.9 g (5%)

Sugars3.5 g (4%)

Protein43.3 g (87%)

Sodium1518.3 mg (76%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundground turkey breast

6scallions

white parts finely chopped, green parts thinly sliced

1egg white

large, lightly beaten

3 tablespoonsfish sauce

divided

4 teaspoonsfresh ginger

grated, divided

kosher salt

ground white pepper

2 tablespoonsgrapeseed oil

1yellow onion

medium, chopped

4garlic cloves

medium, thinly sliced

2 quartslow-sodium chicken broth

1 bunchwatercress

cut into 1 1/2-inch lengths lightly packed

2 tablespoonslime juice

Instructions

Step 1

Make meatballs (about 1T of mixture formed) Make broth with seasons (holding back 2 T of ginger and bring to simmer. Add meatballs and remaining ginger to broth mixture and allow to cook undisturbed till meatballs cooked through. Remove from heat and add greens and allow to wilt; you can substitute Arugula for watercress).

Step 2

Sauté onion and add seasons and chicken broth (holding back 2 T of fish saucel nand bring to simmer.

Step 3

Add meatballs and remaining ginger to broth mixture and allow to cook undisturbed till meatballs cooked through.

Step 4

Remove from heat and add greens and allow to wilt; you can substitute Arugula for watercress). Add fresh lime juice and serve.

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