1. Meatballs: Mix ingredients until blended. Place mixture on wax paper and pat into a 6-inch square; cut into 36 (1 inch) squares. 2. Bring 5 cups water to a gentle boil in a 4- to 5-qt pot. 3. Add carrots, cover and cook 4 to 5 minutes until almost tender. 4. Add meatballs to pot, 1 at a time. Stir in contents of noodle seasoning packets and the broccoli. Reduce heat, cover and simmer 6 to 7 minutes, until vegetables are tender. 5. Break each block of noodles into 4 pieces and add to soup; cook, stirring to separate strands, about 1 minute. 6. Stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green. 7. Stir in sesame oil and remove from heat. Garnish bowls with scallions and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
