Asian Meatball Soup

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I found this in women's day, and since i am always looking for more recipes to use ramen noodles, i copied this down. looks easy and good. you could sub. 1 (16 oz) bag of frozen vegetables for the broccoli and carrots.

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Steps

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Meatballs: mix ingredients until blended.

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Place mixture on wax paper and pat into a 6-inch square.

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Cut into 36 squares.

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Bring 5 cups water to a gentle boil in a 4- to 5-qt pot.

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Add carrots , cover and cook 4 to 5 minutes until almost tender.

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Add meatballs to pot , 1 at a time.

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Stir in contents of noodle seasoning packets and the broccoli.

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Reduce heat , cover and simmer 6 to 7 minutes , until vegetables are tender.

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Break each block of noodles into 4 pieces and add to soup.

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Cook , stirring to separate strands , about 1 minute.

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Stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green.

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Stir in sesame oil and remove from heat.

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Garnish bowls with scallions and serve.

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Ingredients

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lean ground beef, dry breadcrumbs, egg white, fresh ginger, light soy sauce, garlic, fresh broccoli florets, baby carrots, oriental-flavor instant ramen noodles, sugar snap peas, oriental sesame oil, scallion