Oriental Meatball Soup Recipes

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ASIAN MEATBALLS



Asian Meatballs image

An easy recipe for delicious, well-seasoned Asian meatballs with a marvelous sticky sauce.

Provided by Vered DeLeeuw

Categories     Main Course

Time 40m

Number Of Ingredients 14

1 lb. lean ground beef
1/2 cup chopped cilantro
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger root
1/4 teaspoon red pepper flakes
1 tablespoon light soy sauce ((or use a gluten-free alternative))
1 teaspoon sesame oil
1/4 cup light soy sauce ((or use a gluten-free alternative))
1 teaspoon cornstarch
1 tablespoon honey
1 teaspoon hot sauce
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger root
1 teaspoon sesame oil

Steps:

  • Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper.
  • Place the meatball ingredients in a medium bowl and use your hands to combine them. Shape into 24 meatballs, each weighing about 20 grams.
  • Arrange the meatballs on the prepared baking sheet. Bake them until they are cooked through, for about 10 minutes.
  • Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce and cornstarch. Gradually whisk in the remaining ingredients, except for the sesame oil, until well-combined.
  • Heat over medium heat, whisking constantly until the sauce thickens into a rich glaze. This should take 3-5 minutes. Turn the heat off as soon as the sauce thickens but leave it on the cooling burner. Stir in the sesame oil.
  • Using a slotted spoon or tongs, transfer the baked meatballs into the saucepan. Gently turn them in the sauce until well-coated. Serve immediately.

Nutrition Facts : ServingSize 6 meatballs, Calories 295 kcal, Carbohydrate 7 g, Protein 22 g, Fat 19 g, Sodium 795 mg, Sugar 4 g

STICKY ASIAN MEATBALLS RECIPE



Sticky Asian Meatballs Recipe image

You're going to love these tender, flavorful sticky Asian meatballs. They're easy to make and ready to serve in just 30 minutes!

Provided by LifeMadeSimpleTeam

Categories     Main Course

Time 30m

Number Of Ingredients 20

1/4 cup milk
1/2 cup panko breadcrumbs
1 1/2 lb ground pork (or chicken)
1 egg (lightly beaten)
3 cloves garlic (minced)
2 tbsp green onion (minced)
3 tbsp carrot (finely grated)
2 tbsp low-sodium soy sauce
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp black pepper
1/2 cup hoisin sauce
1/4 cup rice vinegar
3 cloves garlic (minced)
3 tbsp low-sodium soy sauce
1 tsp sesame oil
1/4 tsp ground ginger
1/4 tsp red pepper flakes
sesame seeds
sliced green onions

Steps:

  • Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
  • In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the pork, egg, garlic, green onion, carrot, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
  • Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
  • Meanwhile, in a small saucepan set over medium-low heat, combine the hoisin, vinegar, garlic, soy sauce, sesame oil, ground ginger, and red pepper flakes. Bring the mixture to a low simmer, then reduce heat to low and cook for 2-3 minutes.
  • Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot. Garnish with sesame seeds and sliced green onion, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 410 kcal, Carbohydrate 17 g, Protein 23 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 1034 mg, Fiber 1 g, Sugar 8 g

CHICKEN MEATBALL NOODLE SOUP



Chicken Meatball Noodle Soup image

This is just like everyone's favorite cozy, comforting homemade chicken noodle soup except made even better with chicken meatballs! You'll only want this version of chicken noodle soup after trying this! Promise!

Provided by Chungah Rhee

Categories     soup

Yield 4 servings

Number Of Ingredients 21

2 tablespoons olive oil, divided
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
8 cups chicken stock
2 bay leaves
1/2 cup uncooked orzo pasta
1 sprig rosemary
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
1 pound ground chicken
1/3 cup Panko
1/4 cup freshly grated Parmesan
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste

Steps:

  • In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately.

ASIAN MEATBALLS RECIPE



Asian meatballs recipe image

Tender, succulent and full of Asian flavors, these meatballs are always a hit.

Provided by Victor

Categories     Dinner     lunch

Time 2h30m

Number Of Ingredients 15

2 lbs ground beef ((also can use pork, or beef/pork combination))
2 tsp kosher salt
1/2 tsp white pepper
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 egg
1 cup yellow onion ((finely chopped))
1 Tbsp chopped parsley ((or Thai basil, regular basil, cilantro, etc.))
1 cup water chestnuts ((finely chopped))
1/2 cup green onions ((thinly sliced))
2 garlic cloves ((pressed))
1 tsp ginger
1 cup hoisin sauce ((or plum sauce))
1/4 cup garlic chili sauce ((or to taste, see notes))
3 Tbsp low sodium soy sauce

Steps:

  • In a large bowl, combine the ground beef with the rest of the meatball ingredients.
  • Mix the meat mixture until all ingredients are incorporated.
  • Shape into 1 1/2" balls, ending up with about 20 meatballs.
  • In a small bowl, combine the water chestnuts, green onions, garlic and ginger in a bow and mix well.
  • In a separate bowl, mix the hoisin sauce, garlic chili sauce and soy sauce.
  • Layer the meatballs, water chestnut mixture and sauce mixture alternately in a slow cooker until all of the ingredients are used.
  • Cook on High for 2 hours (Low for 4-6 hours) stirring occasionally to ensure even cooking.
  • Reduce the heat to low and serve when ready. Sprinkle with sliced green onions and sesame seeds if desired and use the pot juices as a dipping sauce.

Nutrition Facts : Calories 158 kcal, Carbohydrate 8 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 809 mg, Sugar 4 g, ServingSize 1 serving

ASIAN MEATBALL SOUP



Asian Meatball Soup image

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.

Provided by WI Cheesehead

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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
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)

Steps:

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

EASY CHINESE MEATBALLS



Easy Chinese Meatballs image

Easy Chinese meatballs with spicy dipping sauce

Provided by Elaine

Time 20m

Number Of Ingredients 18

2 cups minced pork
1 tablespoon water
1 green onion (finely chopped)
1/2 tablespoon finely chopped ginger
2 tablespoons cornstarch (can be replaced by one large egg white)
water or chicken stock for boiling
1 teaspoon soy sauce
salt as needed
1 teaspoon Chinese five spice powder
1 tablespoon sesame oil
1 tablespoon finely chopped green onion or more as needed
1 tablespoon finely chopped coriander or more as needed (optional)
1/2 tablespoon soy sauce
1/2 tablespoon sesame oil
1 garlic clove (smashed)
salt as needed
2 fresh Thai chili peppers (cut into small circles)
2 tablespoons stock for boiling the meatballs

Steps:

  • In a large mixing bowl, mix ground pork with around 1 tablespoon. Stir in one direction until the water is well absorbed by the ground pork.
  • Add chopped green onion, ginger, cornstarch and other seasonings. Keep stirring in one direction around 2 to 3 minutes until the mixture becomes very sticky. Reset for around 5 minutes. Then stir once again.
  • Take one portion out and shape to a ball. Pat several times between two hands.
  • Bring around half full water in a deep pot to a boiling, and then slide the meatballs in. Gently move them and use high fire to bring the water to a boiling again and straight after the boiling, slow the fire to medium fire so the balls will be not destroyed by over-strong fire.
  • Transfer out and
  • In a small bowl, add all the seasoning and then scoop meatball stock and pour to the dipping sauce bowl to tune the seasonings.
  • Decorate with coriander and then serve with dipping sauce.

Nutrition Facts : ServingSize 2 g

ORIENTAL MEATBALL SOUP



Oriental Meatball Soup image

I used to get my hair done at my hairdresser's house. One day she was cooking this soup and it gave the air a delicious aroma. She has since moved away but I still make this soup and it always gets raves!

Provided by MA HIKER

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 lb ground pork or 3/4 lb ground turkey
1/3 cup chopped green onion
1/2 teaspoon ginger
2 teaspoons soy sauce
2 cups water
2 cups chicken broth
1 (16 ounce) bag frozen mixed vegetables
1 (3 ounce) package ramen noodles
1 (7 ounce) can baby corn

Steps:

  • Combine pork (or turkey), green onions, ginger, soy sauce and shape into meatballs.
  • Heat in oil 5 – 7 minutes until browned.
  • Drain.
  • In a large pot boil the water& chicken broth.
  • Add the meatballs, frozen vegetables and the ramen noodles.
  • Bring to a boil.
  • Reduce to medium and cook for about 10 minutes.
  • Add the baby corn and cook for 2 – 3 minutes.
  • Serve!

Nutrition Facts : Calories 338.1, Fat 15.6, SaturatedFat 5.7, Cholesterol 53.3, Sodium 619.3, Carbohydrate 29.7, Fiber 4.4, Sugar 1.4, Protein 21.7

LIONHEAD MEATBALL SOUP



Lionhead meatball soup image

Enjoy these Shanghai-style mini 'lionhead' meatballs in a rich, earthy and sweet broth made with Chinese leaf and dried shiitake mushrooms

Provided by Ching-He Huang

Categories     Dinner

Time 40m

Yield Serves 4

Number Of Ingredients 20

100ml groundnut oil, for frying
500g lean pork mince
4 garlic cloves, finely minced
2 tbsp grated ginger
2 spring onions, finely chopped
1 pinch of ground white pepper
50ml shaoxing rice wine or dry sherry
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 egg, beaten
1 tbsp cornflour
500ml vegetable stock
5 dried Chinese mushrooms slices
200g Chinese leaf, washed, quartered lengthways from leaf to stem
1 tbsp light soy sauce
1 tbsp toasted sesame oil
1 pinch of ground white pepper
1 tbsp cornflour, mixed with 1 tbsp water
2 large spring onions, washed, trimmed and sliced, to serve

Steps:

  • Put all the ingredients for the meatballs into a large bowl and stir to combine well. Using wetted hands, take a golf ball-sized mound and roll into a round shape. Put on a plate and repeat to make 12.
  • Pour the groundnut oil into a large wok or pan and set over high heat until a thermometer reads 160C. Put a meatball onto a slotted spoon and gently lower into the oil. Leave to brown for 5-7 mins until golden, then cook all the meatballs. To check if a meatball is cooked, push a skewer through and, if it comes out clean, it's cooked. Lift the meatballs out, then drain on a plate lined with kitchen paper and set aside.
  • Add 1 tbsp of the hot oil to a clean wok. Put over a high heat, add the vegetable stock, 850ml water, the mushrooms and Chinese leaf, and cook over a medium heat for 10-12 mins. Add the meatballs and cook for a further 4-5 mins, adjusting the cabbage leaves so they wrap around each meatball - the meatball resembles the 'lion's head' and the cabbage resembles the 'mane'. Season with sesame oil, salt and ground white pepper. To thicken the soup, add 1 tbsp of the cornflour mixture when the broth is boiling. Then turn the heat to low and garnish with the sliced spring onions.
  • Ladle a portion into soup bowls, spoon a meatball and with some Chinese leaf and sliced mushrooms, and serve immediately.

Nutrition Facts : Calories 459 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 3.3 milligram of sodium

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