Asian Meatball Soup Recipe

Name: Asian Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 1 1/2 lbs lean ground beef; 1/4 cup dry breadcrumbs; 1 large egg white, lightly beaten; 1 teaspoon grated fresh ginger; 1 tablespoon reduced sodium soy sauce; 2 cloves garlic, minced; 1 cup fresh broccoli florets; 1 cup baby carrots, sliced; 2 packages oriental flavor instant ramen noodles (excluding 2 of the seasoning packets); 1/2 cup sugar snap peas; 1 teaspoon oriental sesame oil; 2 tablespoons chopped scallion; 5 cups water; 2 ramen noodle seasoning packets

This flavorful Asian Meatball Ramen Soup recipe is a quick and easy weeknight meal! Inspired by a Women's Day find, this recipe uses ramen noodles for a fun twist on a classic comfort food. Customize it with your favorite veggies – we suggest broccoli and carrots, or easily substitute with a bag of frozen mixed vegetables. Tender meatballs simmered in a savory broth with vibrant vegetables make this a delicious and satisfying meal the whole family will love. Get ready for a taste of Asia in under 30 minutes!

Prep Time 15 mins

Cook Time 30 mins

Calories 395.9 kcal

Protein 41g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Meatball Soup

1 1/2 lbs lean ground beef
1/4 cup dry breadcrumbs
1 large egg white, lightly beaten
1 teaspoon grated fresh ginger
1 tablespoon reduced sodium soy sauce
2 cloves garlic, minced
1 cup fresh broccoli florets
1 cup baby carrots, sliced
2 packages oriental flavor instant ramen noodles (excluding 2 of the seasoning packets)
1/2 cup sugar snap peas
1 teaspoon oriental sesame oil
2 tablespoons chopped scallion
5 cups water
2 ramen noodle seasoning packets

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How to Make Asian Meatball Soup

**Prepare the Meatballs:** In a large bowl, thoroughly combine all meatball ingredients until well blended. (See ingredient list for specifics).
**Shape the Meatballs:** Place the meatball mixture on a sheet of wax paper. Gently pat it into a 6-inch square. Cut the square into 36 small, even meatballs.
**Cook the Carrots:** Bring 5 cups of water to a gentle boil in a 4- to 5-quart pot. Add 1 cup of chopped carrots. Cover and cook for 4-5 minutes, or until almost tender.
**Add Meatballs and Broth Base:** Add the meatballs to the pot one at a time. Stir in the contents of two ramen noodle seasoning packets. Add 1 cup of chopped broccoli florets.
**Simmer:** Reduce heat to low, cover, and simmer for 6-7 minutes, or until the vegetables are tender.
**Add Noodles:** Break each ramen noodle block into 4 pieces and add them to the soup. Cook, stirring occasionally to separate the strands, for about 1 minute.
**Finish the Soup:** Stir in 1/2 cup of sugar snap peas. Continue to boil gently for 2 minutes, or until the noodles are tender and the peas are bright green.
**Season and Serve:** Stir in 1 teaspoon of sesame oil. Remove from heat. Garnish each bowl with chopped scallions and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

18g

Fat

30g

Carbs

14g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Soups Stews Beef Vegetables Asian Japanese Stove Top Comfort Food Ground Beef Meat Broccoli Carrots Taste Mood Equipment