What You’ll Need…
1 Tbsp grated orange peel
1 lb ground turkey
½ c water chestnuts, finely chopped
1 Tbsp green onion, finely chopped
1 Tbsp chopped cilantro
2 Tbsp chicken broth
1 Tbsp oyster sauce
1 tsp ground coriander
1 Tbsp soy sauce
2 tsp sesame oil
1 Tbsp rice flour
For the soup:
Large bunch of watercress, blanched and chopped
1 cup of chicken broth
sea salt to taste
Mix all the ingredients for the turkey balls in a large bowl, and then shape into 20 small balls, about 1 oz each. Set a bamboo steamer in a pot of boiling water lined with parchment paper, and steam the meatballs 6 at a time for a about 2 minutes or until done.
Heat up the broth, add in the watercress, adjust the season, and add how many meatballs you want for the meal! You can add a dash of fish sauce and rice vinegar for added zest if you like!
