oriental meatball soup
(1 rating)
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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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For oriental meatball soup
- MEATBALLS
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1/2 lbsweet ground italian sausage
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1/4 cbread crumbs, whole wheat
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white from 1 large egg
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1 Tbspminced fresh ginger
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1/2 Tbspsoy sauce
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2 tspminced garlic
- SOUP INGREDIENTS
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48 ozcarton of chicken broth
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16 ozfresh broccoli florets and baby carrots
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2 pkg(3 oz each) oriental-flavor ramen noodle soup with season packets
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6 ozfresh sugar snap peas, stems and strings removed (about 2 1/4 cups)
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2 tspdark oriental sesame oil
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sliced scallions for garnish
How To Make oriental meatball soup
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1Meatballs: 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.
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2Bring 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.
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3Add 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.
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4Break 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.
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