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Healthy & Easy Asian Meatball Soup

Updated: Jan 18

I LOVE a dump & dash soup. This is easy to prepare and low maintenance. This also is loaded with veggies and contains protein from the meatballs. This is a good soup recipe to make after a vacation or at the end of the week as it uses freezer foods that will be easy to have on hand when the fridge is running low!


  • 2 TB sesame oil

  • 2 tsp chili paste

  • 1 lb. (16 oz) of frozen- precooked meatballs (I like a blend of pork & chicken)

  • 2 lbs. frozen stir-fry veggies

  • 6-8 cups of broth (I like to use Ramen/Pho starters, but regular broth works too!)

  • 2 tsp ground ginger

  • 2 tsp onion powder

  • 2 TB low sodium soy sauce

  • black pepper to taste

  • 10 oz. frozen pot stickers (Make sure the meat inside is cooked!)

  • OPTIONAL: 2 packs of ramen noodles (to toast for the topping)


  1. Heat 2 TB sesame oil and chili paste in large stock pot over medium heat.

  2. Once aromatic- add in frozen stir fry veggies and cook until soft.

  3. Add in frozen meat balls, 6-8 cups broth and seasonings. Stir well.

  4. Cover and simmer for 30 minutes.

  5. Add in pot stickers and simmer for 5-10 minutes until cooked.

  6. While dumplings are cooking- crush ramen noodle packs in zip lock bag while heating 1 TB of sesame oil over medium heat. Add ramen to fry pan along with 1 packet of ramen seasoning. Toast until golden.

  7. Add soup to bowl and top with toasted ramen crunchies.

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