Asian Soup with Meatballs

Ingredients

• 500 g beef (e.g., brisket)
• 1 kg beef bones
• 1 star anise
• 1 tsp Sichuan peppercorns
• 0.5 cinnamon stick
• 1 tsp fennel seeds
• 400 g ground beef
• 2 Spring Onions
• 1 Garlic clove
• 2 tbsp freshly chopped coriander leaves
• 1 egg yolk
• Salt
• a pinch cumin (ground)
• Pepper
• 1 onion
• 2 stalks celery
• 1 red chili pepper
• 1 tbsp Sesame oil
• 100 g glass noodles
• 2 tbsp fish sauce
• 2 tbsp Soy sauce

Instructions

1. 1.

   Wash and pat dry the meat and bones. Bring about 2 l of water to a boil in a pot. Add the star anise, Sichuan peppercorns, cinnamon, fennel, and the meat with the bones. Cover with water, bring to a boil, then simmer gently for about 2½ hours.

2. 2.

   Meanwhile, place the ground beef in a bowl. Wash, trim, and finely chop the spring onions. Peel and finely chop the garlic. Mix the spring onions, coriander leaves, and egg yolk into the ground beef. Season with salt, cumin, and pepper, then form small balls from the mixture.

3. 3.

   Strain the broth through a cloth-lined sieve and set aside the meat for another use.

4. 4.

   Peel and finely chop the onion. Wash, trim, and slice the celery thinly. Wash, halve, trim, and finely chop the chili pepper. Sauté the onion with celery and chili in hot oil in a pot until lightly golden brown. Add about 1 l of broth and bring to a boil. Stir in fish sauce, soy sauce, and noodles. Drop the meatballs into the soup and simmer gently for about 10 minutes. Taste and serve.

5. 5.

   Serve with extra coriander leaves, sprouts, and garlic‑chili oil on the side as desired.