Asian Meatball Soup

Cooking Instructions

Meatballs: Mix ingredients until blended. Place on wax paper; pat into a 6-in. square. Cut in thirty-six 1-in. squares.

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.

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 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.