We often have various types of meatballs in the freezer, along with Stock – Chicken or Turkey. This meal is ready in minutes if you defrost Asian Meatballs earlier in the day. Homemade stock makes all the difference.
Asian Meatball Soup
Rice Noodles and Vermicelli are essentially the same (Gluten Free) except for the shape. Recently we started using the Rice Noodles that come in a cylinder sleeve and have about 6 nests per package. One nest is a perfect 1 person serving.
Ingredients
- 1 cup chicken/turkey stock 0 CHO
- 1 nest (48 gr) Rice Noodles (68 CHO/85 gr) 38.4 CHO
- 4 Asian Style Meatballs (.57 CHO each) 2.28 CHO
- Bok Choy 0 CHO
TOTAL CHO PER SERVING 40.68 CHO
Instructions
- Heat enough water in a tea kettle to fully cover the Rice Noodles.
- Heat Stock to a low simmer, add meatballs and Bok Choy when the Rice Noodles start to cook.
- Heat Rice Noodles according to package directions. (Usually covering noodles with boiling water for about 3 minutes and separating with 2 forks just before draining.) Then add Rice Noodles to stock and serve immediately.
