Wednesday, January 13, 2010

Asian Meatball Soup

I've been way into soup lately, especially with noodles. (By the way, I think you should enter that as a sexy response on your next singles' website chat: "So, like, what are you into?" "Soup.") And I happened to read somewhere that you can use a couple of tablespoons of peanut butter in place of the egg to bind meatballs. So I thought that would lend itself nicely to an asian-inspired meatball soup.

I mixed the meatballs with frozen spinach (thawed and squeezed dry), some Chinese five-spice seasoning (go easy, it has clove in it), seasoning and a little ginger. I used ground turkey meat as usual. Then I sautéed carrot, onion, garlic and celery, and added the broth and the meatballs, then noodles. I simmered it until the meatballs were cooked and the noodles were done, then I garnished with some chive and red bell pepper.

pizza stone on the grill

I had my buddies Katie and Marshall over, and served them this soup. Katie said it tasted like soup she'd had as a kid in Singapore, which flattered me... Must be the five-spice. It also helps to serve dinner around 9 pm after everyone has had several beers.


  1. This sounds delicious. Where do you get Chinese five-spice?

  2. Just at the regular grocery store, in the spice aisle! It lasts forever because you just use a little bit.