Oriental Meatball Soup

Amanda Smith


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.


★★★★★ 1 vote

10 Min
30 Min
Stove Top


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  • 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

  • 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

How to Make Oriental Meatball Soup


  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.

Printable Recipe Card

About Oriental Meatball Soup

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

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