Week 272: Ginger Meatballs in Coconut Broth

On the menu for TUESDAY, MARCH 4th is GINGER MEATBALLS IN COCONUT BROTH and ITALIAN SUPERMARKET BREAD. Everyone loves a meatball soup and this one is no different ... a delicious and brightly colored broth filled with tasty meatballs and tons of veggies. 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, onions, diced red peppers, and a little bit of lemongrasss are sautéed in the pot.

Once the veggies are 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.

The bread companion this week is my ITALIAN SUPERMARKET BREAD. Just like the name says ... it's a fresh loaf of bread that tastes like the loaves of Italian bread you used to be able to pick up from the supermarket. It has a crispy exterior with a nice chewy bite and is coated in sesame seeds. It is simple, but tastes anything but.