1/1 Photo of 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.
My Private Note
Units: US | Metric
- 226.79 g lean ground beef
- 59.14 ml dry breadcrumbs
- 1 large egg white
- 14.79 ml minced fresh ginger
- 7.39 ml light soy sauce
- 9.85 ml minced garlic
- 1Meatballs: Mix ingredients until blended. Place mixture on wax paper and pat into a 6-inch square; cut into 36 (1 inch) squares.
- 2Bring 5 cups water to a gentle boil in a 4- to 5-qt pot.
- 3Add carrots, cover and cook 4 to 5 minutes until almost tender.
- 4Add 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.
- 5Break each block of noodles into 4 pieces and add to soup; cook, stirring to separate strands, about 1 minute.
- 6Stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green.
- 7Stir in sesame oil and remove from heat. Garnish bowls with scallions and serve.
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Nutritional Facts for Asian Meatball Soup
Serving Size: 1 (279 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 395.9
- Calories from Fat 139
- Total Fat 15.5 g
- Saturated Fat 6.0 g
- Cholesterol 36.8 mg
- Sodium 1173.2 mg
- Total Carbohydrate 44.4 g
- Dietary Fiber 4.4 g
- Sugars 4.6 g
- Protein 20.9 g