Asian Meatball Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces lean ground beef
• 1/4 cup dry breadcrumbs
• 1 large egg
• 1 tablespoon minced fresh ginger
• 1/2 tablespoon light soy sauce
• 2 teaspoons minced garlic
• 8 ounces fresh broccoli florets
• 8 ounces baby carrots, cut in half diagonally
• 2 (3 ounce) packages oriental-flavor instant ramen noodles (with flavoring pkt)
• 6 ounces fresh sugar snap peas, stems and strings removed (about 2 1/4 c)
• 2 teaspoons dark oriental sesame oil
• sliced scallion (for garnish)

Recipe

• 1 meatballs: mix ingredients until blended. place mixture on wax paper and pat into a 6-inch square; cut into 36 (1 inch) squares.
• 2 bring 5 cups water to a gentle boil in a 4- to 5-qt pot.
• 3 add carrots, cover and cook 4 to 5 minutes until almost tender.
• 4 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.
• 5 break each block of noodles into 4 pieces and add to soup; cook, stirring to separate strands, about 1 minute.
• 6 stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green.
• 7 stir in sesame oil and remove from heat. garnish bowls with scallions and serve.