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)
Heat 2 TB sesame oil and chili paste in large stock pot over medium heat.
Once aromatic- add in frozen stir fry veggies and cook until soft.
Add in frozen meat balls, 6-8 cups broth and seasonings. Stir well.
Cover and simmer for 30 minutes.
Add in pot stickers and simmer for 5-10 minutes until cooked.
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.
Add soup to bowl and top with toasted ramen crunchies.