Asian Meatball Noodle Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 pound ground lean pork

2 cups green or Chinese cabbage, (finely shredded and chopped)

2 green onions, (finely minced)

2 tablespoon fresh grated ginger

2 tablespoon organic Nama Shoyu or regular soy sauce

2 tablespoon Chinese rice wine or dry sherry

1 tablespoon garlic, (finely minced)

1 teaspoon toasted sesame oil

1/2 teaspoon salt

1/4 teaspoon white pepper

2 cups green or Chinese cabbage, (chopped)

8 cups homemade or pre-made chicken broth

1 tablespoon organic Nama Shoyu or regular soy sauce

8 oz rice noodles, (cooked according to package directions and rinsed well.)

toasted sesame oil, (to drizzle on top)

Directions

FOR THE MEATBALLS:

In a large bowl, combine all of the meatball ingredients and mix until well combined (I use my hands).

Cover and place mixture in refrigerator for at least 30 minutes.

FOR THE SOUP:

In a large pot, bring broth to a simmer over medium heat. Reduce heat to low.

Form meatballs into balls (about golf ball size) by hand and drop them into the hot broth.

Cook for 3-4 minutes, then gently stir in the cabbage. Cook for another 10-15 minutes, or until the meatballs and cabbage are fully cooked.

Gently stir the Nama Shoyu or soy sauce into the broth. Keep warm until ready to serve.

When ready to serve, place desired amount of cooked noodles in a bowl and ladle the broth and meatballs over them. Drizzle a small amount of sesame oil on top.

Nutrition

• Calories: 575 kcal
• Total Fat: 26 g
• Saturated Fat: 9 g
• Cholesterol: 81 mg
• Sodium: 2940 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 25 g