Easy Asian Broth and Turkey Meatballs

This ballsy little number packs a proper punch. Perfect as it is for a light lunch, or simply add some noodles to bulk it out for your tea.

Asian-inspired food can often seem complicated and long-winded, using speciality ingredients that you just can’t class as ‘essential’ during a quarantine. But, this easy Asian Broth recipe uses storecupboard ingredients with zero fuss.

The recipe is enough for two generous bowls of Asian Broth and makes six good sized meatballs.


For the broth:

  • 2 spring onions, thinly sliced
  • 1 finely sliced red chilli
  • 2 cloves of garlic, finely sliced
  • Splash of olive oil
  • 100g tender-stem broccoli
  • 100g pak choi
  • 50g mangetout
  • 800ml of vegetable stock
  • 1tbsp dark soy sauce
  • 1 tsp fish sauce
  • 1 tbsp lime juice

Note: You can really use ANY vegetables, add some baby corn in there, some green beans, whatever you’ve got…

For the meatballs:

  • 250g turkey mince
  • Handful of fresh coriander, roughly chopped
  • Sprinkle of chilli flakes
  • Salt and pepper to taste


  1. Pre-heat your oven to 180 degrees.
  2. In a large bowl, add the mince, coriander, chilli and salt and pepper. Using your hands, combine the ingredients.
  3. Once all nicely mashed together, make six (or more if you like ’em smaller) round balls of meat.
  4. Heat some oil in a pan and add your meat balls into the pan, browning them on all sides before transferring to an oven tray.
  5. Pop your meatballs into the oven to finish off for 10-15 minutes.
  6. Add a glug of olive oil, your spring onions, chopped chilli and sliced garlic into a large pan and heat through for a couple of minutes.
  7. Whilst you’re waiting, boil the kettle and make your vegetable stock.
  8. Add your vegetables to the pan and coat with the oil, chilli and garlic. Leave to cook through for another minute.
  9. Pour your stock into the pan and leave to simmer for 5 minutes.
  10. Add the fish sauce, the soy sauce and your lime juice into the pan and stir. Leave for a further one minute.
  11. Share your Asian Broth between two bowls and remove your meatballs from the oven.
  12. Top your broth with the meatballs and and serve.


Lots of love, LB x


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