Udon noodle soup with meatballs

Japanese cuisine

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Description Products Steps

What makes udon noodle soup and meatballs unique is this type of noodle. To prepare it, the thickest noodles are used - with a diameter of 2 to 4 mm. This soup can be consumed both hot and cold. Traditionally in Japan it is served hot. When cold, it provides excellent cooling during the hottest summers. Especially if you add freshly chopped herbs or onions to the finished soup.

1. Calories
   124,47 kcal
2. Protein
   8,53 gram
3. Fat
   3,47 gram
4. Carbohydrates
   14,16 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Potato

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   100 g
2. Onions

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   1 piece = 80 g
3. Carrot

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   1 piece = 100 g
4. Bulgarian pepper

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   2 pcs. = 300 g
5. Chicken minced meat

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   400 g
6. Chicken egg

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   1 piece = 60 g
7. Lapsha Udon

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   150 g
8. Wheat flour bakery

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   1 tbsp. l. = 15 g
9. Parsley

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   4 branches = 8 g
10. Salt

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    to taste
11. A mixture of peppers

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    to taste

Steps:

1. 
   Prepare all the necessary products. Wash and peel the vegetables. Break the noodles into 3 parts.
2. 
   Cut the potatoes into cubes, the onion into strips, and grate the carrots on a coarse grater. Peel the sweet pepper from seeds and cut into strips. Place all the vegetables in a pan of salted water, bring to a boil and reduce heat.
3. 
   To prepare the meatballs, mix the minced meat with the egg, salt and pepper, and add a little flour. Form the minced meat into balls.
4. 
   Add the meatballs to the vegetables, bring to a boil and simmer over low heat. When the meatballs are almost done, add the noodles to the pot of soup and stir constantly to prevent them from sticking together. Bring the soup to readiness and add parsley.
5. 
   Serve the soup with soy sauce or sour cream. Soy sauce will immerse you in the atmosphere of Japanese cuisine, and sour cream - Russian.

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