Italian Wedding Soup – Asian Style

Italian Wedding Soup -Asian Style

This one-pot 🥘, Italian Wedding Soup -Asian Style actually started with Half Baked Harvest recipe for sesame dumpling soup. But the first time I made it, I didn’t have dumpling wrappers, so I just made little meatballs. (Also, the undertaking of making my own dumplings is really something I need to mentally prepare for. Is that wrong? I’m sure it’s not as much work as I think 🙄.) I added some other things to the broth, and before I knew it, it started to remind me of an Asian version of Italian Wedding Soup. The broth is quite light, but because of the noodles, spinach, and meatballs, the soup is actually filling and very satisfying 🍜😋. It makes a quick and easy weeknight meal that’s great in cold or warm weather!

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Italian Wedding Soup – Asian Style

  • Author: Emily
  • Prep Time: 1/2 hour
  • Cook Time: 15 minutes
  • Total Time: 46 minute
  • Yield: 4-6 servings 1x
  • Category: Soup, Main
  • Method: Easy
  • Cuisine: Asian

Description

Here are some pics to help you along with the process.

This is what my meatball mixture looks like before I mix everything together. Note: use a larger bowl! This glass bowl was too small so I had to transfer it to mix it together.

Here’s everything all mixed up. I make all the meatballs first and then add them at one time into the soup. You can use a small scoop or your hands to form the balls.

This is how you strain the chicken broth.

The fat will rise to the top of the soup. After it cools, it should harden and you can easily remove it.


Ingredients

Scale

Meatballs:

  • 1 pound ground turkey breast
  • ¾ cup cabbage, finely chopped You can use purple or green or really any another cabbage, spinach or leafy green
  • ½ can (70 grams) water chestnuts, finely chopped
  • 2 scallions/salad onions, finely chopped
  • 1 tablespoon (13 grams) ginger, minced
  • 2 cloves garlic, minced or pressed
  • 2 medium jalapeños, minced
  • 1 egg, lightly beaten
  • 2 tablespoons low sodium soy sauce or tamari
  • ⅓ cup Panko breadcrumbs

Soup:

  • 1 tablespoon toasted sesame oil
  • 3 shallots, roughly chopped
  • 1 tablespoon (13 grams) minced ginger 
  • 2 cloves garlic, minced
  • 8 cups homemade  (see recipe below) or good-quality store bought chicken broth
  • ¼ cup low sodium soy sauce 
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 200 grams fresh spinach
  • 2 tablespoons white miso
  • 180 grams ramen or rice noodles, cooked according to the package instructions
  • Serve with some lime wedges and sriracha on the side.

Chicken Broth:

  • 3 pounds/1.5 kilos chicken backs, necks, wings (ideally all 3 pieces), feet or a combo of any of these
  • 1 tablespoon cider vinegar
  • 2 bay leaves
  • 1 teaspoon salt
  • 10 black peppercorns
  • 1 onion, roughly chopped
  • 2 carrots, (unpeeled is fine), ends cut off, and roughly chopped
  • 2 stalks celery, roughly chopped
  • 14 cups (3.5 quarts) of water

Instructions

Meatballs:

  • You can use a food processor to chop up all the veggies that go in the meatballs. I’d suggest you do the ginger, garlic, and jalapeño together since those should all be about the same size. Then do the scallion, cabbage, and water chestnuts together. After all the veggies are chopped up, mix all the meatball ingredients together in a medium bowl.
  • Form into little balls -roughly 1” in diameter and set aside while you compose the soup.

Soup:

  • In a large pot over medium heat, add the toasted sesame oil and let it warm up for a minute or two. Add the shallots and turn the heat to medium low. Cook for about 5 minutes until the shallots are soft and slightly translucent. Add the ginger and garlic and continue to cook for 2 more minutes stirring often. 
  • Add the broth, soy sauce, rice vinegar, and lime juice and bring to a boil. Drop in the meatballs and cook at a low boil for about 10-12 minutes until cooked through. Make sure the meatballs are submerged in the boiling broth. To double check for doneness, you can take one out, cut it in half and make sure it is no longer pink inside.
  • To add the miso paste, take out about ½ cup of broth in a cup or bowl and, with a fork or small whisk, dissolve the miso paste in the broth. Add in the spinach and cover for 1 minute until the spinach is wilted. Pour the broth/miso mixture back into the pot, give everything a quick stir, and turn off the heat. 
  • Cook the noodles according to the package instructions.
  • Place noodles and soup in each bowl. Serve with chopsticks and a soup spoon.

Chicken Broth:

I can be slightly “ingredient crazy”. What I mean by that is I hate seeing strange ingredients where they do not belong. They hide under names such as “rosemary extract”, “citric acid”, “ascorbic acid”, “yeast extract”. While I’m sure they’re harmless, I don’t like to see them in the food I put in my body. I find that these odd ingredients and preservatives lurk everywhere in processed foods, especially in broths and salad dressings. When I had my soup company, I made all my own veggie broth from scratch -literally hundreds of quarts per week! Just about all of our soups were vegetarian, but every once in a blue moon, I would offer something chicken-broth based, and it was always stressful. For some reason, chicken broth eluded me. I never quite knew how much chicken I should use, how long it should simmer for, what veggies to add, etc. It also always felt like such a waste of chicken since many recipes call for whole chickens. None of it worked for me, and when I had my company, I usually just avoided it. After I closed my business, I would just buy high-quality, expensive bone broth. Until one day, I decided it was time to conquer my fear, and my life has never been the same! (Stay with me here, and I’m sure you’ll agree that such an accomplishment in these times of lockdown CAN be life altering⚡️😜)!! 

  • Preheat the oven to 430F/220C.
  • Place the bones in a single layer on a roasting pan and roast for 30-35 minutes, until they’re lightly browned.
  • Place the bones and any accumulated juices into an 8-quart pot. Add the vinegar, bay leaves, peppercorns, salt, veggies*, and water. Place on a burner and turn the heat to high just until it comes to a boil. As soon as it comes to a boil, immediately turn the heat down to a slow simmer and cover. Simmer for 12-16 hours. I place the pot on my smallest burner on the lowest heat and let it cook overnight. If you’re not comfortable doing this, just start early in the morning and it’ll be done before you go to bed. 
  • Strain the broth through a fine mesh strainer and discard the solids**. Pour into glass containers and refrigerate until completely cooled. There will probably be a layer of fat at the top of your containers. Remove with a spoon and cover. Use within 5 days or freeze^ for up to 6 months. 

*Some of the recipes I looked at suggested adding the veggies only for the last 2 hours of the cooking. My personal opinion is that it made very little difference in the final product. For ease of use/process, I’ve called for adding them at the beginning. That way you just put everything in and then don’t have to do anything else until it’s finished. 

**I save some of the chicken and carrots for my dog. If you do this, just be very careful to not accidentally mix in any bone pieces. When I had my soup company, I used to save and freeze my veggies. I found a pig farmer in the area who was willing to take them from me to feed to her pigs. Unfortunately, this proved to not be as easy as it should have been. So I ultimately threw out many pounds of lightly boiled veggies each week. Such painful waste!!

^If you’re freezing the broth, just make sure you leave some room at the top of your container as it will expand when it freezes.


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