Asian Meatball Soup

Provided by Woman's Day

  • Saved by 2 people
  • Viewed 23 Times
  • Prep: 10 mins
  • Cook:
  • Ready in: 30 mins
  • Serves:

Ingredients

  • MEATBALLS
  • 8 oz lean ground beef
  • 1/4 cup plain dry bread crumbs
  • 1 large egg
  • 1 Tbsp minced fresh ginger
  • 1/2 Tbsp lite soy sauce
  • 2 tsp minced garlic
  • 1 bag (16 oz) fresh broccoli florets and baby carrots
  • 3 oz each) Oriental-flavor ramen noodle soup with seasoning pkts
  • 6 oz fresh sugar snap peas, stems and strings removed (about 21/4 cups)
  • 2 tsp dark Oriental sesame oil
  • Garnish: sliced scallions

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.

Nutritional Information per Serving

  calories 401  fat 17g  saturated fat 7g  cholesterol 35mg  sodium 999mg  carbohydrate 43g  fiber 6g     

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This recipe has been added to the following public cookbooks:
billys notable cooking

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