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Asian soup with meatballs noodles and beans

Hearty Meatball, Noodle, and Bean Soup

A rich, fragrant, and very filling soup! This one's a hit with hungry appetites — meat, potatoes, beans, and noodles all in one bowl, so no one leaves the table hungry. It's perfect for the cold months, and you can add a hot chile for extra warmth.

Nika

Recipe author

Asian soup with meatballs noodles and beans

Composition / ingredients

Servings:

Chicken broth

Ground meat

500

Canned beans

400

Carrot

Tomatoes

Bell pepper

Leek

Potatoes

Tomato paste

Bay leaf

Noodles (4 nests)

100

Fresh herbs

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 5 g

Fats 29 % 4 g

Carbohydrates 36 % 5 g

78 kcal

GI: 60 / 0 / 40

Cooking method

Step 1:

Gather all the ingredients for the meatball, noodle, and bean soup.
Step 2:

Pour the broth into a pot. You can use meat broth (pork, beef, or lamb), chicken, or vegetable broth. Set the pot of broth over the heat.
Step 3:

Meanwhile, peel the potatoes and cut them into small cubes.
Step 4:

Season the ground meat with salt and pepper and mix, then roll it into small meatballs.
Step 5:

Once the broth boils, add the diced potatoes and the meatballs.
Step 6:

Rinse the leek under running water and slice it into rounds. Wash, peel, and coarsely grate the carrot. Wash the red bell pepper, cut out the stem and seeds, and slice it into strips. Wash and dice the tomatoes.
Step 7:

Heat vegetable oil in a skillet and sauté the leek rounds first, then add the grated carrot, followed by the bell pepper strips and diced tomatoes. Cook the vegetables a couple more minutes.
Step 8:

Add the tomato paste and cook a little longer.
Step 9:

Add the sautéed vegetables to the soup, along with the bay leaf, the kidney beans, and the noodles. I used canned beans, drained of all their liquid — no extra liquid needs to go into the soup. You can also use dried beans, soaked and then simmered until tender.
Step 10:

Season the soup with salt and pepper, bring it back to a boil, and cook until the noodles are done. It's best to undercook the noodles slightly, since they'll finish cooking under the lid as the soup cools.
Step 11:

Before serving, sprinkle the soup with finely chopped fresh herbs. For extra heat, season with hot pepper if you like.

It's best to use a meat-based ground meat here, even if the soup is built on chicken broth — and ideally match the ground meat to the broth: lamb broth with ground lamb, pork broth with ground pork, beef broth with ground beef. Instead of nest noodles you can use linguine, farfalle, or any pasta you like; the noodle nests simply unfurl into noodles as they cook.