Japanese
Meatball Soup
   
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INGREDIENTS:

1/4 lb. Ground Beef or fine ground Pork
1 Egg
2 slices or more of White Bread cut into cubes
1 tsp. dehydrated minced Onions
1 tsp Garlic POWDER
1 Cup Chicken Broth
2 oz cooked Pasta (or Udon Noodles)
1/4 Cup chopped Spinach
about 1" x 1" cut up Nori (seaweed) optional

DIRECTIONS:
I used 2 Lasagna Noodles, and cut it up. You can
also use Fettuccine, or Linguine.
If you can find UDON Noodles (a thick wide Rice
Noodle, resembling Fettuccine; usually found in
Dairy/Japanese/Chinese section of grocery store,)
use those.
Cut up a small portion (about 1 inch by 1 inch) of
Nori (seaweed). This is the sheet that one uses to
make Sushi rolls. Some people don't like
Seaweed, so this is optional. Remember that this
is pretty salty when boiled, so don't use too much,
and don't put salt in the soup.
You can find Nori in the Japanese/Chinese aisle of
your grocery store.

Put Spinach and Boullion cube in medium sized
pot. Add 1 cup of water to get broth and simmer. If
you already have homemade broth, eliminate the
bouillion cube.
Add the Nori that's cut up into small strips and
continue to simmer.
If it is too salty, just add more water.
Now separate an Egg, keep the Yolk, discard the
white.
Cut up the Bread into tiny pieces.
Add the dehydrated minced Onions and Garlic
POWDER to Meat.
Add the Bread and Egg Yolk to Meat.
Mix together.
Now make MINI Meatballs, add water to bottom of
baking pan and swirl around. This prevents the
Meatballs from sticking to the bottom of the pan
when baking.
Bake 350*F for about 15 min.
Half way thru, turn the Meatballs over so all sides
get browned.
When Meatballs are done, add to Soup.
Add the cut up Pasta to Soup and simmer for a few
min more.
Ladle out and enjoy. You can also top this with a bit
of Parmesan if you want.