Asian Meatball Soup

• Ingre­di­ents:
• 8 oz. ground meat
• ¹⁄₄ cup dry bread crumbs
• 1 egg white
• 1 tbsp. minced fresh ginger
• ¹⁄₂ tbsp. soy sauce
• 2 tsp. minced gar­lic
• 5 cups water
• 16 oz. pack­age broc­coli and baby car­rots (fresh)
• 2 pack­ages ori­en­tal fla­vored ramen noodles
• 6 oz. snap peas
• 2 tsp. sesame oil
• Chopped scal­lions

Mix meat, bread crumbs, and egg white until well blend­ed. Make 36 meatballs.

Bring water to a boil in 4–5 quart pan. Cut each car­rot in half. Add car­rots to water. Cook 4–5 minutes.

Add meat­balls one at a time. Stir in con­tents of sea­son­ing pack­ets from noo­dles and broccoli.

Reduce heat and cov­er. Cook 6–7 min­utes until veg­gies are tender.

Break each block of noo­dles into 4 pieces. Add to soup and stir to sep­a­rate (about 1 minute).

Stir in snap peas and boil until noo­dles are cooked and peas are bright green. (about 2 minutes)

Stir in sesame oil and remove from heat.

Gar­nish with scal­lions if desired.

Makes 4 servings.