Nancy J. Patrykus


Here is a wonderful soup recipe, I have in my recipe box for a few years.
I make the meat-balls days ahead of time,2 pounds of meat at a time and freeze what I don't need for this recipe.
You can even use ground chicken or turkey. It is your choice.
A few of my friends ask for this recipe, they seem to enjoy the flavors. I hope you will also.
Nancy ... 4/28/13

★★★★★ 2 votes
15 Min
35 Min


8 oz
lean ground beef.
1/4 c
plain dry bread crumbs
white of one egg
1 Tbsp
minced fresh ginger
2 tsp
minced garlic
1 bag(s)
(16) oz) fresh broccoli florets & baby carrots
2 pkg
(3oz) each oriential-flavor ramen noodles soup with seasoned packets
6 oz
fresh sugar snap peas remove sems and strings (about 2-1/2 cups)
2 tsp
dark oriental sesame oil
sliced scallions


1Mix meat ingredients (the first five ingredients)together and mix well.
Make the balls to the size you like.
Not to big or to small.
Not as large as balls for a spaghetti recipe!
Fry the ball to brown them a little, over a medium heat.
When adding 6 meat balls to the soup,the precooked balls will hold there shape, and not fall apart in the soup.
2Bring 5 cups of water to a boil, in a large saucepan. (4-5 quart pan)
Cut the baby carrots in 1/2 diagonally.
Add carrots to boiling water,cover and cook 4 to 5 minutes until almost tender.
Stir in broccoli and noodle flavoring packet , also the 6 pre-cooked browned meatballs.
Reduce heat, cover and simmer 6-7 minutes.
Break each "block" of noodles into 4 pieces.
Add sugar snap peas and boil very gently, to separate strands 1-2 minutes, and peas turn bright green.
Stir in sesame oil, remove from heat.
Garnish with sliced scallions.
Serve, and chow down on this delicious soup!
I like to add a sprinkle of white pepper..
to kick up the taste!
3I used one pound of ground meat for the balls.
This made 1 dozen meatballs.
Used 6 for this soup,
and froze 6 meatballs to use later.

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