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 ozlean ground beef.
1/4 cplain dry bread crumbs
1white of one egg
1 Tbspminced fresh ginger
2 tspminced garlic
1 bag(s)(16) oz) fresh broccoli florets & baby carrots
2 pkg(3oz) each oriential-flavor ramen noodles soup with seasoned packets
6 ozfresh sugar snap peas remove sems and strings (about 2-1/2 cups)
2 tspdark oriental sesame oil
How to Make ORIENTAL MEAT-BALL SOUP W/NOODLES & VEGGIES
- Mix 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.
- Bring 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!
- I 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.