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Molly Yeh Slow Cooker Asian Wedding Soup

Molly yeh slow cooker asian wedding soup - the image shows a bowl of soup with meatballs and noodles. the soup is a light brown color and appears to be thick and creamy. the meatballs are covered in sesame seeds and are arranged in a circular pattern. the noodles are thin and yellow, and there is a hard-boiled egg on top of the noodles. there are also some green vegetables, such as spinach leaves, scattered throughout the soup. in the background, there is another bowl of spinach leaves. the bowl is sitting on a dark blue countertop.
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This slow cooker Asian Wedding Soup inspired by Molly Yeh is a comforting and flavorful dish featuring tender turkey meatballs, fresh spinach, and delicate egg ribbons in a savory broth. Perfect for an easy weeknight meal or a cozy dinner.

Ingredients

Scale

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
2 green onions, finely chopped
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
8 cups low-sodium chicken broth
1 tablespoon sesame oil
3 cups fresh baby spinach
2 large eggs
3 tablespoons cornstarch
3 tablespoons cold water
1/4 cup sliced green onions, for garnish
1 tablespoon toasted sesame seeds, for garnish

Instructions

In a large bowl, combine ground turkey, panko breadcrumbs, egg, soy sauce, grated ginger, minced garlic, chopped green onions, chopped cilantro, salt, and black pepper. 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 and sesame oil. Turn the slow cooker to low heat.
Carefully drop the turkey meatballs into the broth in the slow cooker.
Cover and cook on low for 3 hours, until the meatballs are cooked through.
After 3 hours, add the fresh baby spinach to the slow cooker and stir gently to wilt the spinach.
In a small bowl, whisk the eggs until smooth.
Slowly drizzle the beaten eggs into the slow cooker broth in a thin stream while gently stirring the soup to create egg ribbons.
In another small bowl, mix cornstarch and cold water to create a slurry.
Slowly pour the cornstarch slurry into the slow cooker and stir gently to thicken the broth slightly.
Cook for an additional 15 minutes on low heat.
Ladle the soup into bowls and garnish with sliced green onions and toasted sesame seeds before serving.

Find it online: https://cookinglove.cookinglovely.com/molly-yehs-slow-cooker-asian-wedding-soup-comfort-in-a-bowl/