Place the ground turkey in a medium bowl. Add 1/2 of the diced jalapeños, minced ginger, 1/2 of the minced garlic, 1/2 of the cilantro, the zest of the lime, 1/2 cup uncooked rice, 1 egg, 1/2 cup dry plain bread crumbs, the salt and pepper. Mix throughly and form into 1-inch balls and transfer to a plate. Set aside until the broth is ready.
For the soup:
In a large soup pot over medium-high heat, warm the 4 tablespoons of olive oil.
Add the carrots, celery, and onions sprinkle with salt stirring occasionally until softened, about 3-4 minutes.
Add the remaining jalapeños, sliced ginger, garlic, and cilantro then cook for another 2 minutes.
Add the chicken broth, and bay leaf.
Bring to gentle boil, reduce the heat to medium and continue to cook for 10 minutes.
Gently drop the meatballs and continue to simmer over medium heat for about 25 minutes.
Add the rice noodles the last 4 to 5 minutes of cooking time.
When ready, ladle the soup into bowls dividing the meatballs evenly. Garnish each serving with cilantro.
CoursesLunch / Dinner
Recipe by Thyme with Catherine at http://thymewithcatherine.com/ginger-infused-turkey-meatball-soup/