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Mini Meatball Noodle Soup

Serves 4
Time 20 min
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.
Ingredients
  • 1 pound fresh chicken or pork bratwurst sausage
  • 1/4 cup whole wheat bread crumbs
  • 1 tablespoon canola oil
  • 8 cups low-sodium chicken broth
  • 8 ounces capellini
  • 3 tablespoons distilled white vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon fine sea salt
  • 1 cup shredded green cabbage
  • 1/2 cup shredded carrots
  • 4 green onions, thinly sliced
Method

Remove sausage from casings and combine with breadcrumbs in a medium bowl. 

Form into 3/4-inch 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.

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.

Check out more delicious soup recipes here!

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound fresh chicken or pork bratwurst sausage
  • 1/4 cup whole wheat bread crumbs
  • 1 tablespoon canola oil
  • 8 cups low-sodium chicken broth
  • 8 ounces capellini
  • 3 tablespoons distilled white vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon fine sea salt
  • 1 cup shredded green cabbage
  • 1/2 cup shredded carrots
  • 4 green onions, thinly sliced