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Asian Meatball Soup with Kale and Rice Noodles

One Star Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    0 minutes
  • Cook Time:

    23 minutes

Ingredients

Nutrition-boosting techniques: Adding the kale toward the end of cooking preserves its bright green color, as well as its nutrients. Chopping kale releases its antioxidants.
4 cups low-sodium chicken broth
4 quarter-size slices fresh ginger root
1 teaspoon Grated fresh ginger
12 oz 96% lean ground beef
1 each egg white
2 tablespoons plain dry bread crumbs
1 1/2 teaspoon minced garlic
2 1/2 teaspoon reduced-sodium soy sauce
3 cups trimmed, chopped, firmly packed kale leaves
1 (8 oz.) pkg. thin rice noodles
1 1/2 teaspoon toasted sesame oil
2 each scallions, thinly sliced (optional)
Asian Meatball Soup with Kale and Rice Noodles

Directions

1. In a large saucepan, combine broth and ginger slices. Bring to a simmer overmedium-high heat. In a separate saucepan, bring 3 quarts water to a boil over high heat for cooking the rice noodles.
2. While broth heats, make meatballs. In a large bowl, mix together grated ginger, ground beef, egg white, bread crumbs, garlic, and soy sauce. Form into 16 to 20 meatballs (a small ice cream scoop works well for this).
3. Remove ginger slices from broth with a slotted spoon and discard. Place meatballs in the broth, being careful not to crowd them. Bring to a gentle boil over medium-high heat. Reduce heat to medium-low, cover, and simmer gently for 10 minutes. Add kale. Cover and simmer 10 more minutes, until meatballs are cooked through and kale is tender.
4. After adding kale to the broth, drop rice noodles into pot with boiling water. Cook for 3 minutes. Drain, then divide noodles among 4 bowls.
5. Stir sesame oil and scallions into broth. Divide broth and meatballs among the 4 bowls. Serve at once.
Source: Hannaford fresh Magazine, September - October 2010

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 410 kcal (21%)
Calories from Fat 54
Total Fat 6 g (9%)
Saturated Fat 2 g (8%)
Cholesterol 50 mg (17%)
Sodium 270 mg (11%)
Total Carbohydrates 63 g (21%)
Dietary Fiber 2 g (8%)
Protein 25 g (42%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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