ORIENTAL MEAT-BALL SOUP W/NOODLES & VEGGIES
Nancy J. Patrykus
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
- 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
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.
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!