oriental meat-ball soup w/noodles & veggies

How To Make oriental meat-ball soup w/noodles & veggies

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  1

  Mix meat ingredients (the first five ingredients)together and mix well. Make the balls to the size you like. Not to big or to small. Not as large as balls for a spaghetti recipe! Fry the ball to brown them a little, over a medium heat. When adding 6 meat balls to the soup,the precooked balls will hold there shape, and not fall apart in the soup.
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  2

  Bring 5 cups of water to a boil, in a large saucepan. (4-5 quart pan) Cut the baby carrots in 1/2 diagonally. Add carrots to boiling water,cover and cook 4 to 5 minutes until almost tender. Stir in broccoli and noodle flavoring packet , also the 6 pre-cooked browned meatballs. Reduce heat, cover and simmer 6-7 minutes. Break each "block" of noodles into 4 pieces. Add sugar snap peas and boil very gently, to separate strands 1-2 minutes, and peas turn bright green. Stir in sesame oil, remove from heat. Garnish with sliced scallions. Serve, and chow down on this delicious soup! I like to add a sprinkle of white pepper.. to kick up the taste!
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  3

  I used one pound of ground meat for the balls. This made 1 dozen meatballs. Used 6 for this soup, and froze 6 meatballs to use later.
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