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Ramen with Asian Chicken Meatballs

Soup is a favorite here at Tin Box and we added this Ramen to our regular rotation because it is just so good!
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Ingredients
  

  • 32 oz Beef or Chicken Stock
  • 32 oz Miso Broth
  • Ramen Noodles
  • 1 cup Mushrooms, sliced
  • 1 cup Bell Peppers, sliced
  • 1/2 cup green onions, sliced
  • 1 cup Carrots, sliced
  • 1 cup Onion, sliced
  • 1/2 cup Broccoli, chopped
  • 1 lb Ground Chicken
  • 1 tbsp Soy Sauce
  • 1 Egg
  • 2 tbsp Green Onions, minced
  • 1 tbsp Ginger, minced
  • 1 clove Garlic, minced
  • 1/2 cup Carrots, sliced thin and diced
  • 1/4 cup Panko Breadcrumbs
  • 1/2 tsp Sea salt

Instructions
 

  • Start by adding first 9 ingredients, minus ramen noodles, to stock pot. Bring to a boil, then let simmer for about an hour.
  • Preheat oven to 350 degree.
  • While soup is warming, prepare your meatballs by combining remaining ingredients in a large bowl. Mash with clean hands and form bite-sized meatballs. (They will be softer than a traditional meatball)
  • In a large pan brown your meatballs for a couple of minutes on each side. Then bake at 350 for about 15 minutes or until cooked through.
  • Cook ramen noodles separately. Place your portion of noodles in a bowl, then pour soup over noodles when you are ready to serve. Add a few meatballs and enjoy!

Notes

*Add spinach and other tasty ingredients to make this soup your own!