U.S. Turkey Meatballs in Cabbage and Fresh Mushroom Soup

Recipe & photo courtesy of Chef Eric Teo

Serves 10


200g long cabbage, sliced
300g assorted fresh mushrooms
50g carrot, sliced
2 litres chicken stock
Some sea salt


500g minced turkey
1 fresh egg
4 tbsp cold water
1 tbsp corn flour


400g fresh water chestnut, rough chopped
250g white onion, chopped
1 tbsp premium light soya sauce
1 tsp sea salt
½ tsp pepper
1 tbsp sugar
4 cloves garlic, chopped
1 tsp sesame oil
2 tbsp oyster sauce
100g coriander leaf, chopped


  1. In a large bowl, mix Ingredients B until light and fluffy.
  2. Add all Ingredients C and continue to mix for another 3 mins. Chill in fridge to set for 30 mins.
  3. In a large stock pot, add chicken stock and bring to a boil. Simmer over medium heat for 10 mins.
  4. Using a spoon, scoop out balls of minced turkey mixture and add directly to the simmering stock to cook for 10 mins.
  5. When meatballs start to float, add cabbage, mushrooms and carrot. Season with sea salt to taste.

Nutrient Analysis Per Serving: Energy 239kcal, Total Fat 9g, Sat Fat 3g, Cholesterol 69mg, Carbohydrate 15g, Protein 23g, Fibre 4.5g, Sodium 811mg