ASIAN MEATBALL SOUP
I found this in Women's Day, and since I am always looking for more recipes to use Ramen noodles, I copied this down. Looks easy and good. You could sub. 1 (16 oz) bag of frozen vegetables for the broccoli and carrots.
Provided by WI Cheesehead
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Meatballs: Mix ingredients until blended. Place mixture on wax paper and pat into a 6-inch square; cut into 36 (1 inch) squares.
- Bring 5 cups water to a gentle boil in a 4- to 5-qt pot.
- Add carrots, cover and cook 4 to 5 minutes until almost tender.
- 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 vegetables are tender.
- Break each block of noodles into 4 pieces and add to soup; cook, stirring to separate strands, about 1 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 and remove from heat. Garnish bowls with scallions and serve.
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