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Ingredients
Noodle Soup with Meatballs
- Ingredients
- 2 shallots
- 2 garlic cloves
- 1 pc ginger (about 2 cm)
- 1 carrot
- 200 grams Green cabbage
- 2 Red chili peppers
- 2 Tbsps vegetable oil
- 400 grams Ground beef
- 1 egg white
- 1 Tbsp Cornmeal
- 1 tsp cilantro
- 150 grams Chinese Egg noodle
- 1 tsp brown sugar
- soy sauce
- salt
- freshly ground peppers
- Chives (for garnish)
Peel and finely chop shallots, garlic and ginger. Peel carrot and cut into 4 cm (approximately 1 1/2 inches) long pins. Rinse cabbage leaves and cut into 1 cm (approximately 1/3 inch) wide strips. Halve and rinse chiles and cut into strips.
Sauté shallots and ginger in pot with hot oil then set aside 1 tablespoon mixture.
Add carrots to pot, fry for 5 minutes, then braise cabbage and chile peppers for another 3 minutes. Pour in broth and bring to boil. Knead ground beef with egg whites, cornmeal and remaining ginger mixture, season with salt and pepper and form meatballs.
Pour meatballs into soup and let simmer for 5 minutes on low heat. Add noodles and remove soup from heat when noodles are cooked. Season soup with sugar, soy sauce, salt and pepper and serve garnished with chives.
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.7 g | (16 %) |