Vietnamese Turkey Meatballs in Broth with Red Onion and Herbs

To make the meatballs, preheat an oven to 375ºF (190ºC). Oil a baking sheet.

In a bowl, combine the ground turkey, shallot, garlic, fish sauce, cilantro, salt, pepper and lime zest. Using your hands, mix gently but thoroughly. For each meatball, scoop up a heaping 1 tsp. of the mixture, form into a meatball and place on the prepared baking sheet. Bake until the meatballs are cooked through, 10 to 12 minutes.

In a large, heavy pot over medium-high heat, warm the olive oil. Add the ginger and lemongrass and cook, stirring constantly, for 4 minutes. Add the broth and lime juice and bring to a boil. Reduce the heat to low and simmer for 10 minutes to blend the flavors. Add the meatballs, red onion, cilantro and mint and simmer for 5 minutes more. Ladle the soup into warmed bowls and serve immediately. Serves 6.

Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).