Mah Meatball Udon Nooble Soup Food

CHICKEN MEATBALL NOODLE SOUP

Steps:

• In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately.

MEATBALL NOODLE ONION STOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Stir in the onion and garlic, and cook until the onion is almost translucent. Add the mushrooms and the stewed tomatoes with liquid to the pan; use the back of a large spoon to break up tomatoes. Pour in the water; bring soup to a boil.
• Sprinkle in the dry soup mix; add the frozen meatballs. Bring back to a boil, and stir in the pasta. Cook at a low boil until the pasta is done, about 10 minutes.

*MAH* MEATBALL UDON NOOBLE SOUP

Steps:

• 1. bring water to a boil in a pot. add the meatballs, soup base, garlic, ginger, sesame oil, habanero pepper and soy sauce to the pot. boil for 3 minutes. add the noodles and 1/2 of the scallions and cilantro. boil for an addtional 2-3 minutes. put soup in a bowl and garnish with the remaining scallions & cilantro. **you can substitute the fresh ginger and garlic with powdered garlic and ginger to taste**

MEATBALL NOODLE SOUP

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.

CHICKEN MEATBALL AND NOODLE SOUP

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.