Time 1h Yield 4 servings. Number Of Ingredients 9 Steps:
In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1/2-in. balls; set aside. , In a large saucepan, bring broth to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add noodles; cook 15 minutes longer or until the meat is no longer pink and the noodles are tender.
Time 50m Yield 10 serving(s) Number Of Ingredients 15 Steps:
In a bowl beat egg. Mix in bread crumbs, salt and pepper. Mix in ground chicken. With damp hands, shape into 1-inch balls. Bake on lightly greased cookie sheet at 350°F for 15 minutes turning once. Let drain on paper towels. Meanwhile in Dutch oven heat oil (medium high). Cook leeks and garlic about 3 minutes or until soft. Add stock and vegetables, dill and gingerroot and bring to boil. Reduce heat and simmer for 5 minutes. Stir in noodles and meatballs and cook 8-10 minutes or until vegetables are tender. Remove gingerroot. Taste and adjust seasonings. Garnish each serving with dill (before serving). Soup can be cooled and frozen in airtight containers up to 2 weeks.
Time 1h Yield 7 Number Of Ingredients 13 Steps:
Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes. Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.
Time 1h5m Yield 4 Number Of Ingredients 20 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper; set aside. Combine ground chicken, bread crumbs, egg, soy sauce, ginger root, green onions, garlic, and red pepper flakes in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the lined baking sheet. Bake in the preheated oven until no longer pink in the center, about 12 minutes. Remove from the oven and set aside. Heat olive oil in a large pot over medium heat, and add curry paste. Cook until fragrant, 1 to 2 minutes. Add red onion and cook for 2 minutes. Add chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey; stir until well combined. Bring to a boil. Reduce heat to medium, add meatballs, and simmer until heated through, 6 to 8 minutes. Season with salt and pepper. Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well. Divide noodles evenly among bowls, ladling the soup and meatballs on top. Serve with a wedge of fresh lime for a little extra zing.
More about “meatball noodle soup recipes”
Yield 4 servings Number Of Ingredients 11 Steps:
In a large bowl, combine the pork, green onions, egg and flour. Season with salt and pepper. Mix together well, then form into 1-inch (2.5-cm) meatballs. Set aside. Heat the oil in a pot over medium-high heat. Add the garlic and onion. Sauté until the onion begins to soften, about 2 minutes. Add the broth and fish sauce, and bring to a boil. Drop the meatballs into the boiling broth and simmer for 10 to 15 minutes, or until the meatballs are cooked. Add the misua noodles and cook until soft, about 3 minutes. Season with fish sauce (or salt) and pepper, to taste. Garnish with the chopped green onions. Serve hot.
