Oriental Meatball Soup

Amanda Smith

By
@Smithal70

This recipes is my entry for this weeks Ninja Chefs Mystery Basket Challenge. When I saw the ingredients for the challenge my thoughts were instantly of some kind of soup, especially since it is now fall and the chilly weather. I made this tonight for dinner and it was delicious.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

MEATBALLS

1/2 lb
sweet ground italian sausage
1/4 c
bread crumbs, whole wheat
white from 1 large egg
1 Tbsp
minced fresh ginger
1/2 Tbsp
soy sauce
2 tsp
minced garlic

SOUP INGREDIENTS

48 oz
carton of chicken broth
16 oz
fresh broccoli florets and baby carrots
2 pkg
(3 oz each) oriental-flavor ramen noodle soup with season packets
6 oz
fresh sugar snap peas, stems and strings removed (about 2 1/4 cups)
2 tsp
dark oriental sesame oil
sliced scallions for garnish

Directions Step-By-Step

1
Meatballs:
Mix ingredients until blended. Place on wax paper; pat into a 6-in square. Cut into 36 one inch squares. Roll each square into a ball.
2
Bring chicken broth to a gentle boil in a 4 to 5 quart pot. Cut carrots in half diagonally. Add carrots to boiling chicken broth, 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 meatballs are done and vegetables are tender.
4
Break each block of noodles in 4 pieces. Add to soup and cook, stirring to seperate strands, about one 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.

About this Recipe

Course/Dish: Other Soups, Pork
Main Ingredient: Pork
Regional Style: Asian