Gingered turkey meatballs in Japanese mushroom broth
10 ounces ground turkey
1 pasture-raised organic egg
2 tablespoons coconut flour
3½ ounces beech mushrooms
Dried shiitake mushrooms
½ teaspoon kimchi chile flakes (optional)
1 cup vegetable broth
3 ounces Savoy cabbage
2 ounces snow peas (optional)
1 tablespoon sesame oil
Make the meatballs
Cut off a small corner of the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
Trim the root ends from the scallions; thinly slice the scallions.
Grate or peel and finely chop the ginger; set aside half for the soup.
In a medium bowl, using a whisk or fork, blend the egg, coconut flour, scallions, and half the ginger. Add the turkey, season generously with salt and pepper, and mix until just combined. Using wet hands, shape the mixture into 1-inch meatballs.
Cook the soup and meatballs
Trim the root ends from the beech mushrooms; separate any clusters into individual mushrooms.
Trim the stem ends from the shiitake mushrooms.
In a medium sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Stir in the remaining ginger and cook until fragrant, about 30 seconds. Stir in the beech mushrooms and as much kimchi chile as you like and cook for about 1 minute. Add the shiitake mushrooms, chicken broth, and 1½ cups water, and season with salt. Bring to a boil, reduce to a simmer, then add the meatballs and simmer until cooked through, 6 to 8 minutes.
While the meatballs cook, prepare the remaining ingredients.
Prep the cabbage and snow peas; finish the soup
Cut away any core from the cabbage; coarsely chop the cabbage.
Trim the ends from the snow peas; thinly slice the snow peas lengthwise or on the diagonal.
Add the cabbage to the soup and cook until just wilted, 1 to 2 minutes. Remove from the heat, stir in the sesame oil, and season to taste with salt and pepper.
Transfer the soup to individual bowls. Garnish with the snow peas and serve.