Featured Recipe

Turkey Meatball Ramen

Serves 3-4
Prep time: 25 minutes
Cook time: 20 minutes



For meatballs:

  • ½ pound lean ground turkey
  • 1 egg, beaten
  • ½ cup breadcrumbs
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon pepper
  • ¼ teaspoon salt

For soup:

  • 2 packages Sapporo Ichiban Original Ramen
  • 2 tablespoons olive oil
  • ½ white onion, chopped
  • 1 clove garlic, minced
  • 4 cups water
  • 1 cup chicken broth
  • 1/3 cup tomato sauce
  • 1 carrot, sliced
  • ½ zucchini, sliced
  • 1 tomato, sliced
  • Juice from ½ a lime
  • Cilantro to garnish





Prepare the meatballs by combining all ingredients in a large bowl.
Shape into approximately 10 1 ½ inch balls and place them on a plate lined with wax paper.
Chill your meatballs in the refrigerator for at least 20 minutes prior to using.




While the meatballs chill, prepare your soup. In a pot, heat olive oil over medium.
Add onion and garlic and sauté until fragrant, about 3-5 minutes.




Add water, chicken broth, tomato sauce, carrots and zucchini and bring to a boil.
Reduce heat and let simmer for 5 minutes.




Once the meatballs have chilled, drop them into the simmering soup.
Cook for five minutes, then add ramen and tomatoes.
Cook for another three minutes.




Remove soup from heat and stir in seasoning from attached packets until dissolved.
Ladle into bowls and garnish with cilantro and a squeeze of lime.