Asian Noodle and Meatball Soup for healthy school lunches

Asian Noodle and Meatball Soup

Carol Harrison Healthy Leftovers, Healthy Lunch Ideas, Recipes Leave a Comment

Soup can pack a lot of nutrition, perfect for the lightening speed my daughter needs to eat lunch at school. This speedy soup gets a head start by using healthy convenience foods: homemade frozen meatballs; bagged broccoli slaw; and sliced mushrooms. Use it as is or make it your own see, 5 tips to make a hearty and healthy soup.

I stumbled across the idea of using bagged broccoli slaw in soup one day when I noticed I had half a bag left in the fridge and it needed to be eaten up pronto.

The slaw was in the crisper and so often we grab what we see in the fridge and forget about what we don’t see right?

I started to keep the pre-cut vegetables out of the crisper on a shelf. I found it helps to cut back on food waste, a goal I keep chipping away at.

What would you do with half a bag of broccoli slaw?

Inquiring minds want to know folks, so tell all.

Your secrets are safe with us!

Asian Noodle and Meatball Soup
Prep time
Cook time
Total time
Dietitian’s tip: Soy sauce is to Asia what ketchup is to North America but don’t be fooled. Sodium-reduced soy sauce still packs in 600 mg sodium per tablespoon (kids only need 1000-1500 mg/day), so use it sparingly.

Kids Cook!* Your child can help to assemble the ingredients. Invite them to smell the grated ginger, coriander and sesame seed oil too.
Recipe type: Soup
Cuisine: Asian
Serves: 4
  • 1 tsp (5 mL) canola oil
  • ¼ small onion, finely diced
  • 3 cloves garlic, minced
  • 1 container (900mL) no-added salt broth (beef/chicken/vegetable)
  • 2 cups (500 mL) water
  • 2 cups (500 mL) cooked udon or soba noodles (follow package directions)
  • 2 cups (500 mL) broccoli slaw
  • 1 tray (227g or 3 cups) sliced button mushrooms
  • 1 tbsp (15 mL) EACH sesame seed oil, sodium-reduced soy sauce
  • 1 tsp (5 mL) grated fresh ginger
  • ½ tsp (2 mL) EACH ground coriander and pepper
  • 12 frozen meatballs (thawed)
  1. In a large saucepan, heat canola oil over medium heat; sauté onion and garlic about 2 minutes.
  2. Add broth plus water and bring to a boil.
  3. Add cooked udon noodles, broccoli slaw, mushrooms, sesame seed oil, sodium-reduced soy sauce, ginger, coriander, pepper and meatballs.
  4. Once piping hot, add soup to warmed thermos.
  5. Option: Add a dash of sriracha
• If you make this the night before and the grains absorb water, top it up with no-salt broth.
• If you plan to make this in the morning, keep the measured ingredients in the fridge at the ready.
• Pack this up this school lunch with yogurt, a piece of fruit and water.

* These ideas are meant as a guide only. You know best what your child can safely manage. Make sure they understand your rules for working in the kitchen safely and always supervise kids in the kitchen.

Would love to hear from you!