Asian Meatball Soup - cooking recipe

Ingredients

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)

Preparation

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.