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Grandma Fab's Shanghai Meatball Soup

 
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This is a recipe given to me by my beloved, late mother-in-law. It is a really tasty Asian soup recipe.

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

40

min

 

Ingredients

1# turkey sausage or ground turkey. (We like the spicy turkey sausage)
3/4 c. uncooked quick oatmeal or panko crumbs
1 T. dry sherry (optional)
1/2-1 tsp white pepper
1 T. soy sauce (I used more)
2 tsp sesame oil (optional)
4 cans reduced salt chicken broth
2 cups water
1-1/2 cup halved pea pods or 1 pkg (6 oz) frozen pea pods thawed and cut in half.
1 pkg bean sprouts
1 can sliced water chestnuts
1/2 - bag of frozen Chinese veggies
1 pkg Ramen style noodles, cooked as directed and drained.
Sliced green onions and cilantro to top as soup is served.

Directions

  1. Spray rack of broiler pan or sauté pan with Pam.
  2. Combine turkey sausage, oatmeal or panko crumbs, soy sauce, sherry, oil, and pepper with ½ cup chicken broth. Mix well.
  3. Shape into 1 inch meatballs, and sauté or broil 7 to 10 minutes or until cooked through.
  4. In large soup pot, combine remaining chicken broth and water and bring to a boil over high heat.
  5. Add cooked meatballs, and all veggies EXCEPT bean sprouts. Simmer 5 minutes.
  6. Add bean sprouts and noodles and simmer another minute.
  7. Taste and add additional soy sauce or red chile paste, to taste.
  8. Serve with a sprinkling of green onions and cilantro.

 

* not incl. in nutrient facts

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