Easy Udon Soup With Turkey Meatballs Recipes

CONTEST-WINNING TURKEY MEATBALL SOUP

Steps:

• In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

EASY UDON SOUP WITH TURKEY MEATBALLS

Steps:

• Combine the cilantro, shallot, garlic, mushrooms, soy sauce, yuzu juice, sesame oil, chili oil, and pulse until finely minced.
• Place the turkey in a bowl and season all over with salt and pepper. Add the egg and mix with your hands until incorporated. Pour the cilantro mixture into the bowl and mix until combined.
• Add the panko to the bowl and mix until just combined. Do not over-work the mixture!
• Heat a splash of oil in the wide pot and drop a teaspoon of the turkey mixture in the pot and fry until cooked through. Taste and adjust the seasonings as necessary.
• Roll the mixture into tablespoon-sized balls and set aside.
• Heat 1 tablespoon oil in a wide pot over medium-high heat. Once hot, add the meatballs in an even layer, cooking in batches until browned all over. Adjust the heat as necessary to prevent them from burning. The meatballs do not need to be cooked through! Transfer to a plate and set aside.
• If the pot seems dry, add another splash of oil and return the heat to medium-high. Add the king trumpet slices, scored side down, and cook for 3-4 minutes without moving until golden brown. Flip and cook 3-4 minutes more. Transfer to a plate and sprinkle with salt. Keep the heat on medium.
• Add the shallot to the pot and stir regularly for 3 minutes until just softened. Pour in the dashi broth. Add the soy sauce, chili oil, sesame oil, and mirin. Bring to a low boil and then reduce heat.
• Add the meatballs to the broth and simmer for 20-25 minutes until cooked through. Taste and season the broth to your preferences.
• Bring a large pot of water to a boil and cook the udon according to package instructions. Drain and rinse and set aside.
• Divide the cooked udon between bowls and place a few fried mushrooms on top. Ladle the hot broth and meatballs on top. Garnish with cilantro leaves and shichimi-togarashi. Enjoy!