Asian Meatball soup
Serves 4
A hearty meal with plenty of protein and vegetables marinated in a broth spiced and boiled to perfection.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Meatballs
  1. Lean Ground Beef 8 oz.
  2. White from 1 large egg ¼ cup
  3. minced fresh ginger 1 tbsp.
  4. lite soy sauce ½ tbsp.
  5. minced garlic 2 tsp.
  6. bag fresh broccoli florets and baby carrots 1
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Instructions
  1. Make Meatballs: Mix ingredients until blended. Place on wax paper; pat into a 6-in. square. Cut in thirty-six 1-in. squares.
  2. Bring 5 cups water to a gentle boil in a 4- to 5-qt pot. Cut carrots in half diagonally. Add carrots to boiling water, cover and cook 4 to 5 minutes until almost tender.
  3. 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.
  4. Make Soup: Break each block of noodles in 4 pieces. Add to soup and 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; remove from heat. Garnish servings with scallions.
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Adapted from Women's Day Kitchen
Momofuku Ando http://momofukuando.com/

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