FeBRRRary

It's cold and I want soup. This one is really easy to make, and inexpensive to boot. Light, healthy, and full of bright flavors, it’s a perfect cure to the late-February blahs that seem to be creeping in.

[This recipe is especially for Lainie whose pre-wedding eating plan requires low-carb, dairy-free meals (and occasional Red Robin splurges). Stir-fries are boring her, but maybe this soup will hit the spot. It’s Asian—kind of like wonton soup without the wrappers—but it’s still a change of pace.]

Ginger Broth with Sesame-Ginger Meatballs
serves 2
Ground chicken or pork would work equally well here. Bok choy would be a great substitute for the spinach—just add it in 3 to 4 minutes before the meatballs.

1 (3-inch) piece peeled fresh ginger, half grated, half cut into thin matchsticks, divided
2 tablespoons soy sauce, divided
1/2 teaspoon sesame oil
1 egg yolk, lightly beaten
1/2 tablespoon minced cilantro
1 garlic clove, grated
1 teaspoon lime zest
2 teaspoons lime juice
2 scallions, finely chopped
½ lb ground turkey
1 quart chicken stock
½ pound spinach, washed, stems removed, and roughly chopped

In a large bowl, combine 1 tablespoon soy sauce, the grated ginger, and the next 7 ingredients (through scallions). Mix thoroughly. Add the turkey and mix lightly with hands to combine. In a soup pot, combine sliced ginger and chicken stock; bring to a simmer over medium-high heat. Let simmer, covered, 5 minutes.

Uncover pot and with a tablespoon, drop spoonfuls of turkey mixture into simmering stock to make freeform meatballs. Stir very gently to fully submerge meatballs. Add spinach; cook, uncovered, 3 minutes or until meatballs are firm and no pink remains inside (cut one open to check). Add remaining soy sauce.