Week 185: Ginger Meatballs in Coconut Broth

Happy Thursday!

On the menu for TUESDAY, FEBRUARY 1st is GINGER MEATBALLS IN COCONUT BROTH and MULTI-SEED BREAD. Everyone loves a meatball soup and this one is no different ... a delicious and brightly colored broth filled with vegetables and tasty meatballs. You'll be pleasantly surprised how flavorful this soup tastes with minimal ingredients.

The soup begins with browning the meatballs, a mix of ground pork & turkey, eggs, breadcrumbs, freshly grated ginger, garlic and a little bit of fish sauce, in the oven.

Meanwhile, fresh ginger, garlic, lemongrass and red bell peppers are sautéed in vegetable oil in the pot. Once softened, homemade chicken stock, coconut milk, turmeric, lime zest and juice, fish sauce and sugar are added. The soup simmers until all the flavors blend together, then the meatballs are dropped in along with some baby spinach and jasmine rice. The soup is garnished with fresh cilantro.

My bread companion this week is my MULTI-SEED BREAD. This delicious bread is dark, slightly sweet and has a satisfying crunch from the multi-seed topping. Not only is it fantastic fresh from the oven, if you can save some for breakfast it makes the best toast!!

On the menu for dessert are ULTIMATE CHOCOLATE CHIP COOKIES. I am so excited to be baking for all of you again and can’t wait for you to try my take on one of the all time favorite cookies in everyone’s kitchen - Chocolate Chip Cookies. My take on the Chocolate Chip cookie has a few secret ingredients in them and requires a few extra steps during the baking process that make them extremely delicious. Be sure to try them out!~ Jenny from Jenny Sue Delights