Tuesday, April 14, 2015

#317: Meatball Noodle Soup, By: V

A couple weeks ago S and I went to New Jersey to visit his parents.  We had planned for a quick stop by Edison on our way back to D.C. Edison has its own "little India,"  a strip of several blocks lined with Indian clothing shops, restaurants and grocery stores.  We decided to go to Moghul Express for their delicious Indian-Chinese food.  Yes, you heard me right! There's such a thing as Indian food combined with Chinese food.  Two delicious cuisines together?! Um, yes, that sounds worth the stop, even if it means getting home is delayed a few hours.  So, we stopped by for some delicious Chicken Manchurian.  The dish wasn't exactly what I expected, but was still so delicious!  The dish of chicken meatballs was served in a thick, rich, sweet and savory oyster sauce base (well at least it tasted like oyster or hoison sauce).  The rice just soaked up the curry and made for a great treat and pit stop on our road trip home.  

With getting back so late and the work week starting, I was too tired to get into too much detailed cooking.  But, I happened to have some of those Chinese Meatballs I made in the freezer.  So, Monday when I got back from work I made myself a nice warm Meatball Noodle Soup.

1 Collard Green Leaf, chopped into large segments
1 cup cooked Quinoa Rotini Pasta
4 Chinese Meatballs
1 tsp crushed red chili flakes
2 cups Swanson's Thai Ginger Broth

  1. In a small pot, on high heat pour in the broth.  Allow the broth to come to a boil and add the collard green.  Let this cook for one minutes.  
  2. In a bowl place your cooked pasta. 
  3. Add the meatballs to the broth.  Let boil for 20 seconds. 
  4. Then turn the heat off and pour the broth, collard green and meatballs over the pasta in your bowl.  Stir in the red chili flakes and you're ready to eat!
Feel free to add fish sauce or soy sauce to your soup - and for my fellow spicy food lovers out there - some sriracha (aka rooster sauce).  

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