Asian Meatball Soup Recipe

Ingredients for Asian Meatball Soup

• Lean Ground Beef
• Dry Breadcrumbs
• Egg White
• Fresh Ginger
• Light Soy Sauce
• Garlic
• Fresh Broccoli Florets
• Baby Carrots
• Oriental Flavor Instant Ramen Noodles
• 1/2 cup sugar snap peas
• Oriental Sesame Oil
• Scallion

How to Make Asian Meatball Soup

1. **Prepare the Meatballs:** In a large bowl, thoroughly combine all meatball ingredients until well blended. (See ingredient list for specifics).
2. **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.
3. **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.
4. **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.
5. **Simmer:** Reduce heat to low, cover, and simmer for 6-7 minutes, or until the vegetables are tender.
6. **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.
7. **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.
8. **Season and Serve:** Stir in 1 teaspoon of sesame oil. Remove from heat. Garnish each bowl with chopped scallions and serve immediately.