Asian Meatballs with No-Miso Soup (Foodie Friday #30)

Today I want to share one of the recipes I tried on my sugar detox.  We really enjoyed these two and they paired really well together.  What I am NOT sharing is the slaw recipe because we thought it was nasty and I ended up throwing mine away.

I so far have been really impressed with all the things I have been eating on the detox I just wish we didn’t have to cook everyday (its a lot of work!!!).

This is one of the easier and less time consuming recipes and if you make the soup while the meatballs are cooking both will be done at about the same time.

Asian Meatballs

Asian Style Meatballs (adapted from here)

Servings: 4         Prep Time: 15min            Cook Time: 25min            Difficulty: Easy


  • 3 tablespoons coconut aminos (link here)

  • 1/4 cup sliced green onions

  • 1 teaspoon minced garlic

  • 1/2 teaspoon ginger

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1 pound ground turkey

  • 1 lime, cut into wedges, for garnish


Preheat the oven to 425F.

In a mixing bowl, combine the coconut aminos, green onions, garlic, ginger, salt, and pepper. Add the meat to the bowl and mix to thoroughly combine with the seasonings. Form the meat into 16 meatballs.

Bake for 25 minutes on a rimmed baking sheet. Remove from the oven and garnish with lime wedges before serving.

No-Miso Soup

Servings:4         Prep Time: 5min           Cook Time: 15min              Difficulty: Easy


  •  4 cups broth*
  • 2 tbsp coconut aminos
  • 3 drops fish sauce
  • 1 cup sliced bok choy
  • 1 cup cooked shrimp, chopped (peeled, devined and optional)
  • 2 green onions, sliced
  • sea salt and black pepper to taste


In a medium sauce pan heat the bone broth, coconut aminos and fish sauce over medium-high heat for 10 minutes or until it comes to a low boil.

Once the broth starts to boil add the bok choy, green onions and shrimp.  Cook for 2-3 minutes or until the bok coy becomes bright green.  Season with salt and pepper.

Serve and enjoy!

Notes:  *for the broth you can either make your own, which I highly recommend or you can use store bought.  I wouldn’t use beef, stick to either chicken or vegetable.  Depending on the broth you use you may need to add more salt or none at all.  Taste the soup before adding any salt to be sure.

CHIME IN!!!  Do you like asian cuisine?  Ever made your own broth before?  Try anything new to eat lately?

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