Asian Meatball Soup

Recipe by WI Cheesehead
READY IN: 30mins


  • Meatballs
  • 14
    cup dry breadcrumbs
  • 1
    large egg white
  • 1
    tablespoon minced fresh ginger
  • 12
    tablespoon light soy sauce
  • 2
    teaspoons minced garlic
  • Soup
  • 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)


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