Meatball and Vegetable Soup
A quick and comforting soup with tender meatballs, leafy greens, noodles, and seaweed in a savory broth. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 22g
Ingredients
- 12 whole frozen meatballs
- 4 cups chicken broth
- 2 cups baby spinach
- 2 tbsp dried seaweed (wakame)
- 2 oz ramen noodles
- 1 tbsp soy sauce
Instructions
- 1
In a large pot, bring the 4 cups chicken broth to a boil over high heat. Add the 12 frozen meatballs and reduce heat to medium; simmer until meatballs are heated through, about 8 minutes.
- 2
Add the 2 oz ramen noodles and 2 tbsp dried seaweed to the pot. Cook until noodles are tender, about 3 minutes, stirring occasionally.
- 3
Stir in the 2 cups baby spinach and 1 tbsp soy sauce. Cook just until spinach wilts, about 1 minute. Serve hot.
- 4
For extra flavor, add a pinch of chili flakes or a drizzle of sesame oil before serving if you have them.
Tools you’ll need
- Large pot
- Ladle
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