Oriental Meatball Soup Recipes

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MOM'S MEATBALL SOUP RECIPE



Mom's Meatball Soup Recipe image

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 55m

Number Of Ingredients 18

15 cups water
1 Tbsp salt
6-8 medium potatoes (cubed)
3 medium carrots (thinly sliced)
1/2 cup pasta (optional)
1/2 onion (finely diced)
2 large sticks of celery (finely diced)
3 Tbsp canola oil
1 large egg (lightly beaten (optional))
2 Tbsp Dill (fresh or frozen)
Mrs. Dash
Ground black pepper
2 lbs ground pork
1 tsp Mrs. Dash
1/2 tsp ground black pepper
2 tsp salt
1 large egg
1/2 onion (finely diced)

Steps:

  • Add 15 cups water to a large soup pot over high heat. Add 1 Tbsp salt and all of your chopped potatoes to the soup pot. Bring to a boil and cook 10 minutes.
  • In the mean time, slice your carrots and toss them into the soup pot.
  • Add 1/2 cup of 1/2" pieces of thin spaghetti to the soup pot or whatever pasta you wish.
  • Place ground pork into a large bowl. Add 1/2 chopped onion, 1 tsp Mrs. Dash, 1/2 tsp ground black pepper, 2 tsp salt, and 1 egg. Mix well.
  • Make meatballs by rolling them in your hands. Toss them in your pot as you make them. Cook for at least 10 minutes or until meatballs are cooked through and floating at the top.
  • Meanwhile, heat a non-stick skillet over medium/high heat. Add 3 Tbsp canola oil, finely diced celery and 1/2 onion. Saute until soft and golden. Add it to the pot.
  • Add 1 beaten egg to the soup pot while stirring constantly so you don't get clumps of egg. (Optional).
  • Add 2 Tbsp dill. Then add more Mrs. Dash and Pepper to taste. We added about 1/2 tsp dash and 1/4 tsp pepper at the end).

CHINESE LION'S HEAD SOUP



Chinese Lion's Head Soup image

This is my family's version of lion's head soup and for me it is the best type of comfort food! It is best served with white sticky rice, and wonderful enjoyed on a cold winter day.

Provided by Lei Lei Wyatt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 14

1 pound ground pork
1 egg
1 tablespoon cornstarch
2 teaspoons sesame oil
1 tablespoon minced fresh ginger root
¼ teaspoon monosodium glutamate (MSG)
1 teaspoon salt
2 green onions, chopped and divided
1 tablespoon vegetable oil
1 head napa cabbage, cored and cut into chunks
2 cups low-sodium chicken broth
2 cups water, or as needed
1 tablespoon soy sauce
2 teaspoons sesame oil

Steps:

  • Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
  • Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
  • Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

Nutrition Facts : Calories 431.1 calories, Carbohydrate 7.1 g, Cholesterol 130.2 mg, Fat 34 g, Fiber 1.6 g, Protein 24.1 g, SaturatedFat 10.8 g, Sodium 990.6 mg, Sugar 2.4 g

ASIAN MEATBALL SOUP



Asian Meatball Soup image

I found this in Women's Day, and since I am always looking for more recipes to use Ramen noodles, I copied this down. Looks easy and good. You could sub. 1 (16 oz) bag of frozen vegetables for the broccoli and carrots.

Provided by WI Cheesehead

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces lean ground beef
1/4 cup dry breadcrumbs
1 large egg white
1 tablespoon minced fresh ginger
1/2 tablespoon light soy sauce
2 teaspoons minced garlic
8 ounces fresh broccoli florets
8 ounces baby carrots, cut in half diagonally
2 (3 ounce) packages oriental-flavor instant ramen noodles (with flavoring pkt)
6 ounces fresh sugar snap peas, stems and strings removed (about 2 1/4 C)
2 teaspoons dark oriental sesame oil
sliced scallion (for garnish)

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.

ORIENTAL MEATBALL SOUP



Oriental Meatball Soup image

I used to get my hair done at my hairdresser's house. One day she was cooking this soup and it gave the air a delicious aroma. She has since moved away but I still make this soup and it always gets raves!

Provided by MA HIKER

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 lb ground pork or 3/4 lb ground turkey
1/3 cup chopped green onion
1/2 teaspoon ginger
2 teaspoons soy sauce
2 cups water
2 cups chicken broth
1 (16 ounce) bag frozen mixed vegetables
1 (3 ounce) package ramen noodles
1 (7 ounce) can baby corn

Steps:

  • Combine pork (or turkey), green onions, ginger, soy sauce and shape into meatballs.
  • Heat in oil 5 – 7 minutes until browned.
  • Drain.
  • In a large pot boil the water& chicken broth.
  • Add the meatballs, frozen vegetables and the ramen noodles.
  • Bring to a boil.
  • Reduce to medium and cook for about 10 minutes.
  • Add the baby corn and cook for 2 – 3 minutes.
  • Serve!

Nutrition Facts : Calories 338.1, Fat 15.6, SaturatedFat 5.7, Cholesterol 53.3, Sodium 619.3, Carbohydrate 29.7, Fiber 4.4, Sugar 1.4, Protein 21.7

WINTER MELON MEATBALL SOUP



Winter Melon Meatball Soup image

This soup is very warming. I love to make this during the winter months when it's chilly outside.

Provided by mal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 13

1 pound ground pork
2 tablespoons cornstarch
½ bunch cilantro leaves, finely chopped
3 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
2 eggs
6 cups water
2 pounds Chinese winter melon (dong gua), cut into 1 inch cubes
3 slices fresh ginger
1 tablespoon salt
1 tablespoon white sugar

Steps:

  • Sprinkle pork with cornstarch, cilantro, soy sauce, sugar, garlic, and ginger. Mix eggs into pork until completely incorporated and the mixture becomes sticky.
  • Combine water, winter melon, ginger, salt, and sugar in a large saucepan. Bring to a boil over high heat, then reduce heat to medium, and simmer for 5 minutes. Meanwhile, form 1 teaspoon-sized meatballs out of the pork mixture. Gently drop meatballs into simmering soup; simmer 8 to 10 minutes more until meatballs have cooked.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 9.4 g, Cholesterol 69.9 mg, Fat 10.8 g, Fiber 1.1 g, Protein 9.8 g, SaturatedFat 3.9 g, Sodium 1110.9 mg, Sugar 4 g

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