Japanese
Meatball Soup
     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
















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. Left overs can
be frozen.
   
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