Asian Meatball Soup

WI Cheesehead's Note:

I found this in Women's Day, and since I am always looking for more recipes to use Ramen noodles, I copied this down. Looks easy and good. You could sub. 1 (16 oz) bag of frozen vegetables for the broccoli and carrots.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

Meatballs

• 8 ounces lean ground beef
• 1/4 cup dry breadcrumbs
• 1 large egg white
• 1 tablespoon minced fresh ginger
• 1/2 tablespoon light soy sauce
• 2 teaspoons minced garlic

Soup

• 8 ounces fresh broccoli florets
• 8 ounces baby carrots, cut in half diagonally
• 2 (3 ounce) packages oriental-flavor instant ramen noodles (with flavoring pkt)
• 6 ounces fresh sugar snap peas, stems and strings removed (about 2 1/4 C)
• 2 teaspoons dark oriental sesame oil
• sliced scallion (for garnish)

Directions:

1. Meatballs: Mix ingredients until blended. Place mixture on wax paper and pat into a 6-inch square; cut into 36 (1 inch) squares.
2. Bring 5 cups water to a gentle boil in a 4- to 5-qt pot.
3. Add carrots, cover and cook 4 to 5 minutes until almost tender.
4. Add meatballs to pot, 1 at a time. Stir in contents of noodle seasoning packets and the broccoli. Reduce heat, cover and simmer 6 to 7 minutes, until vegetables are tender.
5. Break each block of noodles into 4 pieces and add to soup; cook, stirring to separate strands, about 1 minute.
6. Stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green.
7. Stir in sesame oil and remove from heat. Garnish bowls with scallions and serve.

Reviews

[mersaydees]

This is delightful and healthy! I've never made square meatballs before -- what a treat! I used panko (Japanese breadcrumbs). Made as directed and will make again! Thanks, WI Cheesehead! Made for Photo Tag.