Mini-Meatball Noodle Soup

Mini-Meatball Noodle Soup

Serves 4

Bratwurst is the shortcut to meatballs in this flavorful, Asian-inspired soup. Everyone will love the meatballs and noodles in broth with tangy, crunchy veggies that make it a one-bowl meal.

  • 1 pound fresh chicken or pork bratwurst sausage
  • 1/4 cup whole wheat breadcrumbs
  • 1 tablespoon expeller-pressed canola oil
  • 8 cups low-sodium chicken broth
  • 8 ounces capellini
  • 3 tablespoons distilled white vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon sea salt
  • 1 cup shredded green cabbage
  • 1/2 cup shredded carrots
  • 4 green onions, thinly sliced
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Remove sausage from casings and combine with breadcrumbs in a medium bowl. Form into ¾-inch round meatballs. In a large saucepot, heat oil over medium heat. Add meatballs and cook until browned all over, about 8 minutes. Drain off excess oil if there is any. Add broth and bring to a boil over medium-high heat. Break capellini in half and stir into broth. Cook until al dente, 3 to 4 minutes. Meanwhile, in a medium bowl, whisk together vinegar, sesame oil and salt. Add cabbage, carrots and green onions and toss to combine. Ladle soup into serving bowls and top generously with cabbage mixture.

Nutritional Info: 
Per Serving:520 calories (170 from fat), 19g total fat, 8g saturated fat, 90mg cholesterol, 520mg sodium, 53g carbohydrate (4g dietary fiber, 6g sugar), 31g protein

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