Egg Drop Meatball Soup
A quick and easy Low-Carb Asian inspired soup.
Ingredients
8 cups College Inn Chicken Broth
1 large carrot, peeled and julienned
1 cup shredded Napa cabbage
1/2 cup snow peas, julienned width wise
3 large eggs, scrambled
3 Tbsp. thinly sliced green onions, for garnish
For the meatballs:
8 oz. ground pork
8 oz. ground beef
2 Tbsp. thinly sliced green onion
1 tsp. grated fresh ginger
2 garlic cloves, pressed
1 tsp. sesame oil
1 tsp. fish sauce
1 tsp. kosher salt
Instructions
Put the chicken broth in a large pot over medium-high heat.
Meanwhile, combine all meatball ingredients in a medium bowl. Form about twenty 1 1/2″ meatballs.
When broth comes to a boil, drop in the meatballs. Bring back to a boil, lower heat and cover. Simmer meatballs for about 8 minutes, until the internal temperature of the meatballs reaches 165 degrees F.
Add prepared carrots, cabbage and snow peas. Cook for 1 minute.
Raise heat and bring to a boil again.
Quickly pour in the scrambled eggs and turn off the heat. Use a fork to stir and break the eggs up.
Serve immediately with reserved sliced green onions.
Find it online: https://cooksotasty.com/egg-drop-meatball-soup/