INGREDIENTS:
MEATBALLS
o
1
Pound(s) Ground turkey
o
3/4
Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
o
2
Tablespoon(s) lite soy sauce
o
1
Tablespoon(s) dry sherry (optional)
o
2
Teaspoon(s) sesame oil (optional)
o
1-1/2
Teaspoon(s) minced fresh ginger or 1/2 teaspoon ground ginger
o
1/2
Teaspoon(s) Black pepper
o
1/4
Cup(s) reduced-sodium chicken broth
SOUP
o
Two
14-1/2-ounce cans reduced-sodium chicken broth
o
1
Cup(s) Water
o
1-1/2
Cup(s) halved pea pods or one 6-ounce package frozen pea pods, thawed, cut in half
o
1
Cup(s) thinly sliced carrots
o
1-1/2
Cup(s) bean sprouts
o
1/4
Cup(s) thinly sliced green onions
PREPARATION:
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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