Teriyaki Meatball Soup
Serves
3
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
0.2 oz (6 g) ginger, peeled, finely diced
4 cloves garlic, minced
28 fl oz (800 ml) vegetable stock
2.7 fl oz (80 ml) teriyaki sauce
10.5 oz (300 g) ground beef
2 green onions, finely chopped
2 tbsp cornstarch
4.6 oz (130 g) ramen noodles (or stir-fry noodles)
2.8 oz (80 g) spinach
1 tsp sesame seeds
Nutrition
(Per Serving)
Calories
414
Fats
18 g
Protein
28 g
Carbs
35 g
Instructions
- In pot, heat 1 tablespoon extra virgin olive oil over medium heat. Sauté ginger and half of garlic for 1 minute. Season with pepper.
- Add vegetable stock and splash of teriyaki sauce. Bring to a boil, then reduce heat to simmer.
- In bowl, mix ground beef, green onions, remaining garlic, and cornstarch. Season with salt and pepper. Form mixture into walnut-sized meatballs.
- Bring stock back to a gentle boil and add meatballs. Simmer for 7 minutes until cooked through.
- Add noodles and cook according to package instructions. During final minute, stir spinach in until wilted.
- Serve hot, sprinkled with sesame seeds.