From Whole Foods Market
Bratwurst is the shortcut to meatballs in this flavourful, Asian-inspired soup. Everyone will love the meatballs and noodles in broth with tangy, crunchy veggies that make it a one-bowl meal.
1 pound fresh chicken or pork bratwurst sausage
1/4 cup whole wheat breadcrumbs
1 tablespoon expeller-pressed canola oil
8 cups low-sodium chicken broth
8 ounces capellini
3 tablespoons distilled white vinegar
1 teaspoon sesame oil
1/4 teaspoon sea salt
1 cup shredded green cabbage
1/2 cup shredded carrots
4 green onions, thinly sliced
Remove sausage from casings and combine with breadcrumbs in a medium bowl. Form into ¾-inch round meatballs.
In a large saucepan, heat oil over medium heat. Add meatballs and cook until browned all over, about 8 minutes. Drain off excess oil if there is any. Add broth and bring to a boil over medium-high heat. Break capellini in half and stir into broth. Cook until al dente, 3 to 4 minutes.
Meanwhile, in a medium bowl, whisk together vinegar, sesame oil and salt. Add cabbage, carrots and green onions and toss to combine. Ladle soup into serving bowls and top generously with cabbage mixture.