Curry Meatball Noodle Soup

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Curry Meatball Noodle Soup

Summer time is officially winding down and I think we’re all excited for a flavorful soup recipe to cozy up and devour. Now here’s the icing on the cake, it’s only five ingredients from Trader Joe’s! We’re talking insanely easy here and with a very large reward.

Curry Meatball Noodle Soup

Servings 6
Cook Time 15 mins

Equipment

  • Large pot/Dutch Oven
  • Wooden spoon
  • Chef’s knife
  • Lemon Squeezer

Ingredients

  • 1 container of Trader Joe’s Healthy 8 Chopped Veggie Mix
  • 1 bag of Trader Joe’s frozen mini party meatballs
  • 1 quart of Trader Joe’s miso ginger broth
  • 1 jar of Trader Joe’s Thai Yellow Curry Sauce
  • 1 box of Thai Wheat Noodles use 2 to 3 of the packs
  • To season: salt or soy sauce lime juice, fish sauce

Instructions

  • Add all ingredients but the noodles to a large pot. Bring to a boil, then reduce to a simmer and cover for 10 minutes. Cut up the noodles and stir them in. Use a spoon to break them apart. Taste and season with soy sauce, lime juice, and fish sauce to taste. (I used about 1 tablespoon of soy sauce, the juice of half of a large lime, and 2 teaspoons of fish sauce).
  • Chow down!

Notes

Use your favorite Trader Joe’s veggie blend – whatever sounds good to your will be great!
Try using shredded rotisserie chicken instead of the meatballs. About 2 cups.
Any broth will work, but this one adds TON of flavor.
Any curry sauce will work, this one’s my favorite.
Any noodles will work – even regular spaghetti, broken into smaller pieces. Just cook until tender.
Course: Soup

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