Asian Meatball Soup Feb 13, 2015 15:56:15 GMT Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by Guvmintcheeze on Feb 13, 2015 15:56:15 GMT Asian Meatball SoupMeatballs 8 oz lean ground beef 1/4 cup dry breadcrumbs 1 large egg white 1 tablespoon minced fresh ginger 1/2 tablespoon light soy sauce 2 ts minced garlicSoup 8 oz fresh broccoli florets 8 oz baby carrots, cut in half diagonally 2 (3 oz) packages oriental-flavor instant ramen noodles (with flavoring pkt) 6 oz fresh sugar snap peas, stems and strings removed (about 2 1/4 C) 2 teaspoons dark oriental sesame oil sliced scallion (for garnish)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.