Meatball and Mung Bean Soup With Buckwheat Noodles
- Ready In:
- 1hr 15mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
-
Buckwheat noodles
- 236.59 ml unbleached flour
- 59.14 ml buckwheat flour
- 2 eggs
- 14.79 ml vegetable oil
- 29.58 ml water, as needed
-
Turkey meatballs
- 9.85 ml olive oil
- 1 medium onion, peeled and minced
- 2 stalk celery, chopped
- 2 clove garlic, peeled and minced
- 44.37 ml fresh oregano, minced
- 29.58 ml fresh sage, minced
- 6 sun-dried tomatoes, rehydrated
- 453.59 g ground turkey
- 118.29 ml pine nuts, toasted
- 118.29 ml dried breadcrumbs
-
Broth
- 1774.42 ml chicken broth
- 59.14 ml mung beans, soaked and steamed
- 59.14 ml chinese snow peas
- 59.14 ml carrot, grated
- 59.14 ml brown rice, not instant
directions
- Sift flours together onto a clean, dry, flat surface.
- Make a well into the top of the flour mound and add eggs and oil.
- Use a fork to beat eggs, slowly incorporating the flour.
- Add water if needed to form a smooth dough.
- Knead the dough until it is smooth and elastic.
- Cover with plastic wrap and allow to sit at least 1/2 hour (up to overnight).
- Divide dough into 6 equal pieces and flatten by hand.
- Set pasta roller to widest opening and pass each piece through.
- Reduce the opening and roll the dough again.
- Repeat with the next smallest opening.
- Cut the strips into noodles and allow to dry (for use later) or use fresh.
- Saute onion, celery and garlic in olive oil until tender.
- Remove from heat and cool.
- Place pine nuts on a cookie sheet and toast in a 350°F oven for 10 minutes, shaking the pan after five minutes.
- In a bowl, combine onion mixture with herbs, tomatoes, turkey, pine nuts and bread crumbs.
- Form meatballs and place on baking sheet.
- Bake at 350°F for 25 minutes.
- In a saucepan, combine rice and beans with 1 cup water.
- Bring to boil; reduce heat, cover and simmer until tender (about 1 hour).
- In a stockpot, heat stock to a boil.
- Drop in noodles.
- Add meatballs, beans, rice, and vegetables and heat through.
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RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.