Name: Ginger Spiked Mini Turkey Meatball Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 lb ground turkey; ¼ cup panko breadcrumbs; 2 tsp canola oil; 1 tsp fresh gingerroot (grated); 1 tsp soy sauce; ½ tsp freshly cracked black pepper; ½ tsp sriracha hot sauce; 1 clove garlic (pressed); 1 green onion (diced, white and green parts); 1 tbsp canola oil; 1 cup green onions (thickly sliced, white and green parts, about 1 bunch); 6 cups poultry broth (reduced sodium); 3 cups mushrooms (thinly sliced); 2 tbsp fresh gingerroot (grated); 1 tbsp sodium soy sauce (reduced); 2 tsp fish sauce; 2 cloves garlic (minced); 4 cups baby bok choy (thinly sliced, stalks and greens); 2 tbsp fresh lime juice; 150 g whole grain spaghetti (broken in thirds, cooked according to package direction); 4 eggs (soft cooked, halved - optional)

In a large pot, on medium-high heat, add oil and green onion. Stir-fry for about 3 minutes, until green onions are slightly browning.

Add broth, mushrooms, ginger, soy sauce, fish sauce and garlic. Bring to a boil over high heat. Reduce heat, cover and simmer for 3 minutes.

Increase heat to high, add bok choy and cook uncovered for 2 minutes until tender-crisp. Remove pot from heat. Stir in lime juice.

With a slotted spoon, divide vegetables among 4 soup bowls. Add cooked noodles and pour broth into bowls. Top with turkey meatballs and soft cooked eggs (if using).

Drizzle with sesame oil and sriracha and sprinkle carrot and cilantro (if using). Serve with extra lime wedges.