Asian Meatball Soup

• Meatballs
• 8 ounces lean ground beef
• 1/4 cup dry breadcrumbs
• 1 large egg white
• 1 tablespoon minced fresh ginger
• 1/2 tablespoon light soy sauce
• 2 teaspoons minced garlic
• Soup
• 8 ounces fresh broccoli florets
• 8 ounces baby carrots, cut in half diagonally
• 2 (3 ounce) packages oriental-flavor instant ramen noodles (with flavoring pkt)
• 6 ounces fresh sugar snap peas, stems and strings removed (about 2 1/4 C)
• 2 teaspoons dark oriental sesame oil
• sliced scallion (for garnish)

1. Meatballs: Mix ingredients until blended. Place mixture on wax paper and pat into a 6-inch square; cut into 36 (1 inch) squares.
2. Bring 5 cups water to a gentle boil in a 4- to 5-qt pot.
3. Add carrots, cover and cook 4 to 5 minutes until almost tender.
4. Add meatballs to pot, 1 at a time. Stir in contents of noodle seasoning packets and the broccoli. Reduce heat, cover and simmer 6 to 7 minutes, until vegetables are tender.
5. Break each block of noodles into 4 pieces and add to soup; cook, stirring to separate strands, about 1 minute.
6. Stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green.
7. Stir in sesame oil and remove from heat. Garnish bowls with scallions and serve.

meatballs, lean ground beef, breadcrumbs, egg white, fresh ginger, light soy sauce, garlic, broccoli florets, baby carrots, orientalflavor, sugar snap peas, sesame oil, scallion

Taken from www.food.com/recipe/asian-meatball-soup-318832 (may not work)