Asian Soup with Meatballs (Pho)

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Asian Soup with Meatballs (Pho)
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Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
573
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie573 cal.(27 %)
Protein47 g(48 %)
Fat32 g(28 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.7 mg(14 %)
Vitamin K79.3 μg(132 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin21.6 mg(180 %)
Vitamin B₆0.6 mg(43 %)
Folate78 μg(26 %)
Pantothenic acid2 mg(33 %)
Biotin27 μg(60 %)
Vitamin B₁₂9.4 μg(313 %)
Vitamin C12 mg(13 %)
Potassium917 mg(23 %)
Calcium73 mg(7 %)
Magnesium63 mg(21 %)
Iron5.7 mg(38 %)
Iodine7 μg(4 %)
Zinc10.6 mg(133 %)
Saturated fatty acids12.7 g
Uric acid375 mg
Cholesterol213 mg
Complete sugar23 g

Ingredients

for
4
Ingredients
500 grams Beef (such as Chest)
1 kilogram Beef bone
1 Star anise
1 tsp Szechuan pepper
½ Cinnamon stick
1 tsp fennel seeds
400 grams Ground meat (beef)
2 scallions
1 garlic clove
2 Tbsps freshly chopped cilantro
1 egg yolk
salt
1 pinch ground Cumin
peppers
1 onion
2 stalks Celery
1 red chili pepper
1 Tbsp sesame oil
100 grams Glass noodles
2 Tbsps Fish sauce
2 Tbsps soy sauce
How healthy are the main ingredients?
BeefCelerysoy saucesesame oilgarlic clovesalt

Preparation steps

1.

Rinse the meat and the bones and pat dry. In a large saucepan, bring 2 liters (approximately 2 quarts) of water to a boil along with the star anise, Sichuan peppercorns, cinnamon, fennel, the meat and the bones. (The meat and the bones should be covered with water, add more if necessary.) Reduce to a simmer and cook over low heat until the meat is very tender and the soup is flavorful, about 2 1/2 hours.

2.

Meanwhile, make the meatballs. Rinse, trim and thinly slice the scallions. Peel the garlic and finely chop. In a bowl, mix together the ground beef, scallions, garlic, cilantro, egg yolk and cumin, season with salt and pepper. Shape into small balls.

3.

Strain the broth through a cheesecloth-lined sieve. Reserve the meat for another purpose and discard the bones and vegetables.

4.

Peel the onion and chop finely. Rinse, remove the strings and thinly slice the celery. Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop. Heat the oil in a saucepan and sauté the onion with the celery and chile until light golden brown. Pour 1 liter (approximately 1 quart) of the broth into the pan and bring to a boil. Add the fish and soy sauce and stir in the noodles. Add the meatballs, reduce the heat to low and cook until the meatballs are cooked through, about 10 minutes. Season and serve the soup.

5.

If desired, serve bowls of cilantro, sprouts and garlic-chile oil on the side.

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