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Ingredients
Asian Soup with Bok Choy and Meatballs
- For the meatballs
- 1 day-old White roll
- 1 onion
- 2 Tbsps cilantro
- 1 tsp butter
- 10 grams fresh ginger
- 5 grams Lemongrass (tender portions only)
- 350 grams mixed Ground meat
- 2 eggs
- 1 Tbsp breadcrumbs
- 2 Tbsps sesame oil
- For the soup
- 250 grams Bok Choy
- 1 l Chicken broth
- 1 Tbsp Fish sauce (Asian)
- 1 tsp Lime juice
- Lime wedge (for garnish)
For the meatballs: Soak roll in plenty of water to cover. Peel the onion and chop finely. Rinse the cilantro, shake dry and chop finely. Heat the butter in a small pan and sauté onion until soft, then remove from heat and allow to cool. Peel ginger and chop finely with the lemongrass. Mix meat with onion, cilantro, ginger and lemongrass. Squeeze the bread well, tear into pieces and add to meat. Mix in the eggs and breadcrumbs and knead well. With wet hands, form small meatballs and brown on all sides in the hot sesame oil, 2-4 minutes (depending on size) .
Trim bok choy, rinse and cut into chunks. Blanch 3 minutes in plenty of boiling salted water. Drain, rinse with cold water and drain well.
For the soup: Heat the chicken broth and season with fish sauce and lime juice. Pour the broth into four hot bowls, place the bok choy and the meatballs in the seasoned broth and serve garnished with lime wedges.