Korean-inspired

Kimchi Cabbage Turkey Meatball Soup

Turkey meatballs simmer with cabbage, kimchi, ginger, and rice for a bright soup built around fermented-cabbage flavor.

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Kimchi Cabbage Turkey Meatball Soup

Cabbage recipes can feel repetitive unless the flavor base is specific. Kimchi solves that by bringing acidity, chile, garlic, and fermentation to a simple turkey meatball soup.

The meatballs stay tender because they simmer gently instead of browning first.

A small amount of rice in the pot makes the soup more filling without turning it into a heavy stew.

Add the kimchi in two stages.

Simmering some in the broth builds depth, while stirring in a little more at the end keeps the soup bright and lively.

For another recipe in this seed collection, try Cabbage Roll Soup with Turkey and Rice or Crispy Cabbage Dumpling Bowls.

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Directions

  1. Mix turkey, egg, half the scallions, ginger, 1 minced garlic clove, and 1 tablespoon soy sauce.
  2. Form into 16 small meatballs.
  3. Warm sesame oil in a pot and cook the remaining garlic for 30 seconds.
  4. Add cabbage, 1 cup kimchi, remaining soy sauce, and 6 cups water. Bring to a simmer.
  5. Lower in the meatballs and simmer gently for 12 to 15 minutes, until cooked through.
  6. Stir in cooked rice and remaining kimchi.
  7. Serve with the remaining scallions.

Nutrition

Nutrition Information

Estimated per serving: 390 calories, 30 g protein, 35 g carbohydrates, 15 g fat.

Variations

Recipe Variations

- Use ground chicken instead of turkey.
- Add mushrooms with the cabbage.
- Finish with a soft-boiled egg.

Notes

  • Use well-fermented kimchi for the deepest broth.
  • Keep the soup at a gentle simmer so the meatballs stay tender.
  • Add more water if the rice thickens the broth too much.

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