Before Thanksgiving onwards to New Year, it has been crazy with the sites and everything. My head has been spinning around. Finally, I have the chance to sit down and think about what I need to eat to keep me healthy. But from all the sweet and cookies during the holidays, it is vey difficult to just tune it down to vegetarian meal. I believe you have the same problem like me. So, I thought that I can do it step by step.
This recipe was inspired by several Chinese traditional dishes, the meatballs noodles and the Chinese chicken soup. I combined the best of both into one. Also, I substituted the Chinese flat noodles with fettuccini.
Ingredients
1LB Frozen Stir-Fried Vegetable Mix
12 Frozen Store-Bought Meatballs
8oz Fettuccini
3 Cups Chicken Broth
1 Clove Minced Garlic
1 tsp Grated Ginger
2 Scallion (chopped; optional)
Seasonings
1 Pot of Water
1tsp Salt
2tbsp Oil (divided)
1 Splash Superior Lite Soy Sauce
Bring a pot of water to a boil
Add 1tsp salt, 1tbsp oil and fettuccini
Keep stirring for about a minute so that the pasta will not stick together
Cut cooking time to ¾
Drain pasta
In a soup pot, add 1tbsp oil, ginger, garlic and frozen vegetables in
Stir to combine
When vegetables are half-way thawed, add meatballs and chicken broth
Turn to high heat
Cook until meatballs are softened
Add fettuccini into the meatballs soup mix with a splash of soy sauce
When the soup boils again, sprinkle scallion on top and serve
Serve 3-4 people
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