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Shanghai Meatball Soup

Meatballs:
1 pound ground turkey
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
2 tablespoons lite soy sauce
1 tablespoon dry sherry (optional)
2 teaspoons sesame oil (optional)
1 1/2 teaspoons minced fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 cup reduced-sodium chicken broth
Soup:
2 (14.5-ounce) cans reduced-sodium chicken broth
1 cup water
1 1/2 cups halved pea pods or 1 (6-ounce) package frozen pea pods, thawed, cut in half
1 cup thinly sliced carrots
1 1/2 cups bean sprouts
1/4 cup thinly sliced green onions

1. Spray rack of broiler pan with cooking spray or oil lightly.
2. In large bowl, combine meatball ingredients; mix lightly but thoroughly.
3. Shape into 1-inch meatballs; place on rack of broiler pan.
4. Broil 6 to 8-inches from heat 7 to 10 minutes or until cooked through.
5. In 4-quart saucepan or Dutch oven, combine meatballs with chicken broth and water; bring to a boil over high heat.
6. Add pea pods and carrot; cook 1 to 2 minutes or until vegetables are crisp-tender.
7. Turn off heat; add bean sprouts and green onion. Serve immediately.

Makes 6 (1 cup) servings.

NUTRITION INFORMATION: 1/6 of recipe. Calories 200, Calories From Fat 63, Total Fat 7g, Saturated Fat 2g, Cholesterol 55mg, Sodium 700mg, Total Carbohydrates 15g, Dietary Fiber 3g, Protein 19g.

Recipe provided courtesy of The Quaker Oats Company.