Miso Meatball and Vegetable Soup
Kale Chopped Asian Salad
Ingredients
- 1 (10-oz) carrot slaw (such as Eat Smart)
- 6 green onions, diagonally sliced and divided
- 4 Tbsp jarred minced garlic
- 2 Tbsp dark sesame oil
- 8 cups low-sodium chicken broth
- 2 Tbsp refrigerated lemongrass paste
- 2 (16-oz) pkg uncooked chicken meatballs (such as Murray's)
- 2 Tbsp white miso paste
Instructions
- Cook carrot slaw, 3 green onions, and garlic in hot oil in a large Dutch oven over medium-high heat 4 to 5 minutes or until tender.
- Add broth and lemongrass; bring to a simmer. Reduce heat to medium-low; cook 3 minutes.
- Cut each meatball in half, and add to broth mixture with miso; cook 6 minutes or until meatballs are done. Top with 3 green onions.
Side Dish Ingredients
- 1 (10.6-oz) chopped Asian salad kit (such as Dole)
- 2 Tbsp fresh lime juice
- 1 Tbsp dark sesame oil
- 1 (5-oz) pkg baby kale
Side Dish Instructions
- Combine dressing from salad kit, lime juice, and oil.
- Combine remaining ingredients from salad kit and kale; drizzle with dressing mixture, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
303
|
115
|
418
|
| Fat (g) | 12 | 11 | 23 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 14 | 10 | 24 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 711 | 202 | 913 |
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