Asian Meatball Soup
I am not great at making Chinese or Japanese food, but I would like to be. (Mainly because Chinese food is a favorite of my husband and my sister.) This Asian meatball soup is one of those recipes that makes me feel like I am perhaps a bit closer (even as Americanized as this soup is).
This Asian meatball soup is one of those lovely things for which you probably have all of the ingredients. It’s very filling, but still quite healthy and oh so fragrant. Do you need a cozy weeknight dinner? This should do the trick. Enjoy!
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1 large egg
- 1/2 tablespoon minced ginger
- 1 clove minced garlic
- 4 tablespoons soy sauce
- 1 package frozen stir-fry mix (or fresh diced carrots and broccoli, with a can of water chestnuts)
- 8 ounces fresh sugar snap peas (optional)
- 2 packages Oriental ramen
- 2 tablespoons sesame oil
- 1 bouquet green onions (optional)
- 1 soft-boiled egg (optional)
Begin by mixing the beef, bread crumbs, egg, ginger, garlic, and 1 tablespoon of the soy sauce together by hand in a large mixing bowl until combined. Form this mixture into bite-size meatballs, and set aside.
Bring 5 cups water to a boil in a large saucepan. Pour in the stir-fry mixture (and peas, if using) and cook for about 2 minutes. Add the meatballs, ramen flavor packets, sesame oil, and the rest of the soy sauce. Break the ramen noodles into quarters, and add them as well. Simmer for 10-15 minutes, or until the meatballs are fully cooked and everything is heated through. Garnish with green onions and a soft-boiled egg cut in half, and eat warm. Enjoy!