Chicken Meatball Ramen Noodle Soup
I remember being a kid arriving home from a long day at school and ripping open a packet of ramen noodles to heat up in the microwave just for that moment that I could wrap my hands around the bowl and inhale that chicken soup scent. Nowadays I prefer my ramen homemade on the stove, but that hands around the bowl moment has never gotten old. This ramen recipe is pure comfort, but also so, so simple. The broth is simmered with ginger, green onions and garlic while the meatballs are cooking in the oven. It all goes in the pot together with some rice ramen noodles with a handful of chopped greens and presto, comfort created.
Ingredients:
Meatballs:
1 pound ground pork
1 pound ground chicken
1 cup bread crumbs
2 eggs
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1 tablespoon coconut sugar
Broth:
1 tablespoon butter
6 green onions, thinly sliced
4 garlic cloves, grated
1 inch piece of ginger, peeled and grated
2 tablespoon coconut aminos
1 teaspoon rice wine vinegar
32 ounces chicken bone broth
8 cakes ramen noodles for serving
a few handfuls baby bok choy or baby spinach roughly chopped
Directions:
Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper. First, we’ll make the meatballs. In a large bowl whisk the two eggs. Add the breadcrumbs, garlic powder, ginger powder, and coconut sugar and stir to combine. Add the ground meats and use a fork or wooden spoon to gently combine all of the ingredients together. You don’t want to overwork the meat here, it’s not bread dough! We want tender meatballs. Scoop tablespoons of the mixture and gently roll them into balls and place them on the baking sheet. Bake for about 25-30 minutes or until just turning golden. While the meatballs cook, we’ll make the broth. In a large pot, melt the butter over low heat. Add the green onions, garlic, and ginger. Stir until fragrant. You don’t want to burn these, so stay close. Add the coconut aminos, rice wine vinegar, and chicken broth. Put a lid on and let it simmer until the meatballs are done cooking. Pop the cooked meatballs into the broth with the chopped greens and noodle cakes. Put the lid back on and let it simmer for about 3-5 minutes or until the noodles are cooked through. Serve with extra coconut aminos or hot sauce!
