2sprigsgreen onions (scallions or green shallots) - sliced thinly
1largeegg
½cupbread crumbs
¼cupsoy sauce - low-sodium
1teaspoonsesame oil
1tablespoonginger - freshly grated
1packagelo-mein noodles - Chinese
¼cupsoup base
3cupswater
1handfulspinach
1handfulsnap peas - sliced on the bias into 3 or 4 pieces
Instructions
Preheat oven to 350 degrees Fahrenheit. Coat baking dish with cooking spray.
Combine ground turkey, sliced scallions, panko, soy sauce, sesame oil, and ginger in a large bowl. Shape into 12 to 15 small meatballs.
Space evenly in a baking dish and bake for 30 minutes or until meatballs spring back to the touch. Do not overcook; ground turkey can quickly become dry.
While meatballs bake, prep spinach and sugar snaps, bring water to a boil in a large pot. Combine soup base with water in a large glass measure and heat to almost boiling in the microwave.
When meatballs are done baking, set them aside to rest while you finish the soup. Drop noodles into boiling water, and just a few minutes before they are done, drop in sugar snaps with the noodles.
When noodles are finished, drop spinach in and stir until wilted. Veggies should be bright green. Pour everything into a colander to drain, divide between 4 bowls, top with 3 meatballs each, divide all of the Memmi over the four portions and serve hot.