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MeatBalls

  • 1 Pound(s) Ground turkey
  • 3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 2 Tablespoon(s) lite soy sauce
  • 1 Tablespoon(s) dry sherry (optional)
  • 2 Teaspoon(s) sesame oil (optional)
  • 1-1/2 Teaspoon(s) minced fresh ginger or 1/2 teaspoon ground ginger
  • 1/2 Teaspoon(s) Black pepper
  • 1/4 Cup(s) reduced-sodium chicken broth

Soup

  • Two 14-1/2-ounce cans reduced-sodium chicken broth
  • 1 Cup(s) Water
  • 1-1/2 Cup(s) halved pea pods or one 6-ounce package frozen pea pods, thawed, cut in half
  • 1 Cup(s) thinly sliced carrots
  • 1-1/2 Cup(s) bean sprouts
  • 1/4 Cup(s) thinly sliced green onions

Cooking Instructions

Spray rack of broiler pan with cooking spray or oil lightly. In large bowl, combine meatball ingredients; mix lightly but thoroughly. Shape into 1-inch meatballs; place on rack of broiler pan. Broil 6 to 8 inches from heat 7 to 10 minutes or until cooked through. In 4-quart saucepan or Dutch oven, combine meatballs with chicken broth and water; bring to a boil over high heat. Add pea pods and carrot; cook 1 to 2 minutes or until vegetables are crisp-tender. Turn off heat; add bean sprouts and green onion. Serve immediately.


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