Molly Yeh Slow Cooker Asian Wedding Soup
A comforting and flavorful slow cooker version of Asian Wedding Soup inspired by Molly Yeh. This soup features tender turkey meatballs, fresh spinach, shiitake mushrooms, and a savory broth infused with ginger and garlic, perfect for an easy weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6
Ingredients
1 pound ground turkey
1/2 cup panko breadcrumbs
1 large egg
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
3 green onions, thinly sliced, divided
6 cups low-sodium chicken broth
1 tablespoon toasted sesame oil
8 ounces shiitake mushrooms, stems removed and sliced
3 cups fresh baby spinach
1 cup cooked vermicelli rice noodles
1 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon white pepper
Salt to taste
Instructions
In a large bowl, combine ground turkey, panko breadcrumbs, egg, 1 tablespoon soy sauce, grated ginger, minced garlic, and half of the sliced green onions. Mix gently until just combined.
Form the turkey mixture into 1-inch meatballs and set aside on a plate.
In the slow cooker, pour in the chicken broth, toasted sesame oil, remaining 1 tablespoon soy sauce, fish sauce, sugar, and white pepper. Stir to combine.
Carefully add the turkey meatballs to the broth in the slow cooker.
Add the sliced shiitake mushrooms to the slow cooker.
Cover and cook on low for 3 to 4 hours, or until the meatballs are cooked through and tender.
About 15 minutes before serving, add the fresh baby spinach and cooked vermicelli rice noodles to the slow cooker. Stir gently to combine and allow the spinach to wilt.
Taste the soup and season with salt if needed.
Ladle the soup into bowls and garnish with the remaining sliced green onions.
Serve hot and enjoy your comforting slow cooker Asian Wedding Soup.