••••ASIAN MEATBALL NOODLE SOUP🥘🥗🐷🌰🍮🍚🍲🌿🐔🍷🍵!!••••

(Source: tastyeverafter.com recipe & photos)

••••ASIAN MEATBALL NOODLE SOUP!!

ASIAN MEATBALL NOODLE SOUP

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

Author: Tasty Ever After

Serves: 4 servings

INGREDIENTS

• FOR MEATBALLS:
• 1 pound ground lean pork
• 2 cups green or Chinese cabbage, finely shredded and chopped
• 2 green onions, finely minced
• 2 Tb fresh grated ginger
• 2 Tb organic Nama Shoyu, or regular soy sauce
• 2 Tb Chinese rice wine or dry sherry
• 1 Tb garlic, finely minced
• 1 tsp toasted sesame oil
• ½ tsp salt
• ¼ tsp white pepper
• FOR SOUP:
• 2 cups green or Chinese cabbage, chopped
• 8 cups homemade or pre-made chicken broth
• 1 Tb organic Nama Shoyu, or regular soy sauce
• 8 oz rice noddles, cooked according to package directions and rinsed well.
• toasted sesame oil, to drizzle on top
• chopped cilantro, optional
• Thai garlic chili sauce, to taste

INSTRUCTIONS

1. FOR MEATBALLS:
2. Combine all meatball ingredients in bowl and stir well.
3. Cover and place mixture in refrigerator for at least 30 minutes.
4. FOR SOUP:
5. In a large pot, bring broth to a simmer over medium heat.
6. Reduce heat to low. Form meatballs into balls (about golf ball size) by hand and drop them into hot broth.
7. Cook for 3-4 minutes, then stir in cabbage. Cook another 10-15 minutes, or until meatballs are fully cooked.
8. Stir the Nama Shoyu, or soy sauce, into broth.
9. Place desired amount of cooked noodles in bowl. Ladle broth and meatballs over noodles.
10. Drizzle sesame oil on top.
11. Optional: sprinkle with cilantro and add garlic chili sauce to taste.

🥘🥗🐷🥘🥗🐷🥘🥗🐷