Chinese Meatball Noddle Soup
This Chinese Meatball Noddle Soup is a healthy and quick weekday dinner. Pork meatballs simmer in chicken broth with spinach, then add delicious clear noodles for a deliciously easy soup. The flavors are so clean and fresh and they are always easy to put together. Loaded with protein and healthy vegetables, this soup is really comforting on a cold, winter day.
Ingredients:
- FOR MEATBALLS:
- 1 pound ground lean pork
- 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 spinach
- 8 cups homemade or pre-made chicken broth
- 1 Tb organic Nama Shoyu, or regular soy sauce
- 8 oz clear noodles (or rice noodles or any of your favorite noodles, cooked according to package directions and rinsed well).
- toasted sesame oil, to drizzle on top
- chopped cilantro, optional
- Thai garlic chili sauce, to taste
Directions:
Step 1: FOR MEATBALLS:
- Combine all meatball ingredients in a bowl and stir well.
- Cover and place mixture in the refrigerator for at least 30 minutes.
Step 2: 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 hot broth.
Cook for 3-4 minutes, then stir in clear noodles. Cook another 10-15 minutes, or until meatballs are fully cooked.
Step 3: Add spinach. Stir the Nama Shoyu, or soy sauce, into broth.
Place desired amount of cooked noodles in bowl. Ladle broth and meatballs over noodles.
Drizzle sesame oil on top.
Optional: sprinkle with cilantro and add garlic chili sauce to taste.