Recipe courtesy of Molly Yeh
Slow Cooker Asian Wedding Soup
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- Level: Easy
- Total: 2 hr 40 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 495
- Total Fat
- 31 g
- Saturated Fat
- 10 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 26 g
- Cholesterol
- 85 mg
- Sodium
- 1307 mg
One of Molly and her family’s faves is Italian wedding soup because her girls are obsessed with meatballs. This is her Asian inspired version of the classic Italian soup using potsticker-like filling as meatballs and broken-up ramen noodles!
- Level: Easy
- Total: 2 hr 40 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 495
- Total Fat
- 31 g
- Saturated Fat
- 10 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 26 g
- Cholesterol
- 85 mg
- Sodium
- 1307 mg
Ingredients
Meatballs:
Soup:
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Directions
- For the meatballs: In a medium bowl, mix the pork, cilantro, soy sauce, egg, panko, sugar, salt, garlic and scallions together. Scoop the meatball mixture into 12 golf-sized balls and roll. Using a slow cooker with a searing function, heat the oil over medium heat and add the meatballs. Cook for 4 minutes, then flip and cook until golden brown on each side, another 4 minutes. Remove to a plate or sheet pan while you work on the soup base.
- For the soup: In the slow cooker, heat the oil on the saute function and sizzle the scallion whites and a pinch of salt and cook for a couple of minutes until softened, then add the ginger and garlic and cook until fragrant, another minute. Add the stock and meatballs, set to slow-cook and cook lidded, 2 hours on high.
- Open the slow cooker and set to saute. Once it’s boiling, add the ramen and cabbage and cook for another 2 to 3 minutes until the noodles and cabbage are soft. Taste and season with additional salt as needed. Add the scallion greens and serve with sambal oelek.
