Total Time
30mins
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition

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.
Most Helpful

4 5

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.