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Ingredients
Noodle Soup with Meatballs
- Ingredients
- 4 shallots
- 2 garlic cloves
- 1 walnut sized pc fresh ginger
- 2 carrots
- 200 grams White cabbage
- 2 Tbsps soybean oil
- 1 ½ liters Chicken broth (Instant)
- 250 grams Ground beef
- 1 egg white
- 1 Tbsp cornstarch
- 1 tsp ground cilantro
- salt
- peppers (from the mill)
- 100 grams slim Asian Egg noodle
- 1 Tbsp sweet soy sauce
- 2 red chili peppers
Peel shallots, garlic and ginger and finely chop. Peel carrots and cut into thin sticks (julienne). Rinse cabbage leaves, shake dry and cut into strips 1 cm (about 1/2 inch) wide. Heat oil in a large saucepan. Add shallots, garlic and ginger to pan and simmer over medium heat for 2 - 3 minutes. Remove 1 tablespoon of mixture and set aside.
Add carrots into pan and fry for about 3 minutes. Mix in cabbage and fry for 3 minutes. Pour in chicken broth and bring to a boil.
Put ground beef in a bowl and mix in 1 tablespoon of cooled mixture set aside, egg white and cornstarch. Season with cilantro, pepper and salt. Knead mixture into a dough. Form about 20 small meatballs. Add meatballs into soup and simmer until done, 4 - 5 minutes. Finally pour in noodles and cook until al dente. Remove pan from heat and season soup with soy sauce and salt. Rinse chiles, remove seeds, remove white interior and cut into fine strips. Sprinkle soup with chile strips and fried onions to taste.