Best Asian Meatball Soup Recipes

ASIAN CHICKEN-MEATBALL & RICE NOODLE SOUP

Steps:

• Preheat the oven to 400°F. Line a baking pan with aluminum foil and set aside. Finely chop 1 scallion and slice the other 2 into 1 inch bias. In a large bowl, whisk together the chopped scallions, garlic, ginger, egg, soy sauce, oil, five spice, salt and pepper. Add in the chicken, pork and bread crumbs and mix well. Form the mixture into ¾ inch meatballs and place on the prepared baking pan. Place in the oven and bake for about 8 to 10 min, or until lightly browned. Remove and set aside.
• In the meantime, in a Dutch oven, over high heat, bring the stock to a boil. Lower heat to low, add in the garlic powder, ground ginger, star anise and mushrooms and simmer gently for 10 to 15 min, or until the mushrooms are hydrated and tender. Remove the star anise. Add in the carrots, bok choy and meatballs and simmer until tender, about 10 minute.
• Cook the rice sticks according to package directions. Drain and evenly divide the noodles amoung 6 large bowls. Thinly slice the mushrooms then arrange the carrots, bok choy, mushrooms and meatballs on top of the noodles. Ladle in the broth, garnish with remaining scallions and serve.

ASIAN MEATBALL SOUP

Steps:

• 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.

ASIAN INSPIRED PORK-UPINE MEATBALL SOUP

Steps:

• Heat oven to 375 degrees F. Line a large baking sheet with parchment paper. Set aside.
• In a large bowl, combine the ground pork, rice, egg, green onion, ground ginger, sesame oil and soy sauce. Mix well with hands and form into 1 to 1 1/2 inch balls, compacting mixture with your hands.
• Place on prepared baking sheet and bake for 30-40 minutes or until browned and cooked through.
• meanwhile, in a 4 to 5 quart Dutch oven, cook the cabbage in the vegetable oil until crisp tender. Add the chicken broth, soy sauce and sesame oil. Bring to a simmer.
• Add the meatballs, carrots and green onion. Bring to a simmer and cook an additional 8-10 minutes.
• Combine the water and cornstarch in a small bowl. Add to soup and mix well. Bring to a simmer, stirring often, until SLIGHTLY thickened.
• To serve: put a handful of Chinese noodles in the bottom of a bowl (if desired) and ladle soup on top. Garnish with extra green onion.

ASIAN MEATBALL SOUP

Steps:

• Meatballs
• Whisk egg whites
• Add beef, bread crumbs, ginger, soy sauce and garlic. Mix well with hands
• Make into 36 1-inch meatballs and set aside
• (Can use ready-made frozen meatballs but, if not oriental style, use ginger and garlic in soup part of recipe)
• Soup
• Bring 5 cups of water to boil in 5-qt pan
• Add the 4 packets of Ramen seasoning
• Add carrots, cover and cook for 4 minutes but still crisp
• Add meatballs and snap peas (If using frozen meatballs, they do not need to be thawed first)
• Reduce heat and simmer, covered, 5 minutes
• Add bok choy white parts and ramen noodles (broken into four parts each)
• Cook until noodles break apart and start to soften
• Add the box choy greens and the white parts of the scallions
• Cook until boy choy greens are wilted
• Ladle soup into bowls add a couple drops of sesame oil each and garnish with scallion greens