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Asian Meatball Soup with Kale and Rice Noodles
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 tsp. grated fresh ginger
12 oz. 96% lean ground beef
1 egg white
2 Tbsp. plain dry bread crumbs
1 1/2 tsp. minced garlic
2 1/2 tsp. reduced-sodium soy sauce
3 cups trimmed, chopped, firmly packed kale leaves
1 (8 oz.) pkg. thin rice noodles
1 1/2 tsp. toasted sesame oil
2 scallions, thinly sliced (optional)
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Asian Meatball Soup with Kale and Rice Noodles

Asian Meatball Soup with Kale and Rice Noodles

Asian Meatball Soup with Kale and Rice Noodles
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:0 minutes
  • Cook Time:23 minutes
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