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About the Recipe: This recipe can be tweaked to include the vegetables and type of noodles that you love. The meatballs are full of ginger, garlic, and herb flavor. The broth is simple and flavors the noodles with savory vegetables. I love the recipe since it can be prepared ahead of time and the noodles only take 4 minutes to cook. Don’t you just love one-bowl meals?
Recipe Inspired by: Dorie Greenspan for “Gingered Turkey Meatball Soup” in her book, “Everyday Dorie”.
Bake Meatballs: Spray tops of the meatballs with olive oil spray. Bake in preheated 375-degree F oven for 15 to 20 minutes or internal temperature is 165-degree F. Turn once during baking. Remove from oven, rest 5 minutes. Loosen meatballs in pan. Set meatballs aside to stay warm.
Make the Soup: Bring the broth and carrots to a boil in soup pot, boil until beginning to soften, add the mushrooms and onions; cook at medium heat for about 10 minutes and vegetables are soft. Stir in the kale, soy sauce, vinegar, and sesame oil; simmer 5 minutes. Stir in cilantro. Season to taste with additional soy sauce, sesame oil, or hot sauce.
Make the Noodles: Bring a large pot of water to a boil. Drop in the rice noodles and cook for 4 minutes, then drain and transfer the noodles to a large serving bowl.
To Serve; Ladle the vegetables and some of the broth over the noodles in the serving bowl. Top with the meatballs, lightly stirring arranged ingredients together. Sprinkle fresh cilantro and sesame seeds over the platter; serve with the soy sauce, sesame oil, vinegar, and hot sauce.
pdf for Copy of Recipe – Asian Meatball Soup Bowl – (Make Ahead Recipe)
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