Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Meatball and Mung Bean Soup With Buckwheat Noodles Recipe
    Lost? Site Map

    Meatball and Mung Bean Soup With Buckwheat Noodles

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    Cathleen Colbert's Note:

    You can make the meatballs in advance and freeze them. Noodles can also be frozen or dried. Prep time does not include cooking mung beans or resting the pasta.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Buckwheat noodles

    Turkey meatballs

    Broth

    Directions:

    1. 1
      Sift flours together onto a clean, dry, flat surface.
    2. 2
      Make a well into the top of the flour mound and add eggs and oil.
    3. 3
      Use a fork to beat eggs, slowly incorporating the flour.
    4. 4
      Add water if needed to form a smooth dough.
    5. 5
      Knead the dough until it is smooth and elastic.
    6. 6
      Cover with plastic wrap and allow to sit at least 1/2 hour (up to overnight).
    7. 7
      Divide dough into 6 equal pieces and flatten by hand.
    8. 8
      Set pasta roller to widest opening and pass each piece through.
    9. 9
      Reduce the opening and roll the dough again.
    10. 10
      Repeat with the next smallest opening.
    11. 11
      Cut the strips into noodles and allow to dry (for use later) or use fresh.
    12. 12
      Saute onion, celery and garlic in olive oil until tender.
    13. 13
      Remove from heat and cool.
    14. 14
      Place pine nuts on a cookie sheet and toast in a 350°F oven for 10 minutes, shaking the pan after five minutes.
    15. 15
      In a bowl, combine onion mixture with herbs, tomatoes, turkey, pine nuts and bread crumbs.
    16. 16
      Form meatballs and place on baking sheet.
    17. 17
      Bake at 350°F for 25 minutes.
    18. 18
      In a saucepan, combine rice and beans with 1 cup water.
    19. 19
      Bring to boil; reduce heat, cover and simmer until tender (about 1 hour).
    20. 20
      In a stockpot, heat stock to a boil.
    21. 21
      Drop in noodles.
    22. 22
      Add meatballs, beans, rice, and vegetables and heat through.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Meatball and Mung Bean Soup With Buckwheat Noodles

    Serving Size: 1 (385 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 377.8
     
    Calories from Fat 152
    40%
    Total Fat 16.9 g
    25%
    Saturated Fat 3.0 g
    15%
    Cholesterol 97.7 mg
    32%
    Sodium 882.1 mg
    36%
    Total Carbohydrate 33.6 g
    11%
    Dietary Fiber 3.8 g
    15%
    Sugars 3.3 g
    13%
    Protein 22.9 g
    45%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites