Heat 1 tbs canola oil over medium heat in a Dutch oven. Cook the green onions, and half of the garlic and ginger for 5 minutes until tender. Remove from heat and let cool.
In a bowl, combine the egg whites, panko, pepper, 1 tbs soy sauce, 1 teas sesame oil, and turkey. Add the cooked green onion mix. With your hands, form into 16 small meatballs. Refrigerate until ready to cook, at least 30 minutes.
When ready to cook, add 1 tbs canola oil to the Dutch oven and cook meatballs until browned on all sides on medium high heat, about 5 to 7 minutes. Remove from pan and set aside.
Add the remaining sesame oil to the pan and the onion. Cook for 5 minutes until tender. Add the red pepper flakes, remaining garlic and ginger and cook 30 seconds longer. Stir in the wine and remaining soy sauce; Deglaze the pan. Stir in the broth. water, and honey. Bring to a boil. Reduce the heat to a simmer and stir in the meatballs and cook until meatballs are cooked through, about 10 minutes. Add the brown rice, or reserve, and divide it into the bowls and pour the soup over top. Top with the fresh snipped basil.