Asian Soup with Pak Choi and Meatballs

Ingredients

• 1 old-fashioned roll bread
• 1 onion
• 2 tbsp coriander leaves
• 1 tsp butter
• 10 g fresh ginger
• 5 g lemongrass
• 350 g mixed ground meat
• 2 Eggs
• 1 tbsp breadcrumbs
• 2 tbsp sesame oil
• 250 g pak choi (Asian supermarket)
• 1 l poultry broth
• 1 tbsp fish sauce (Asian supermarket)
• 1 tsp Lime juice
• lime wedge (for garnish)

Instructions

1. 1.

   Soak the bread in plenty of water. Peel and finely chop the onion. Wash, dry shake, and finely chop the coriander leaves. Heat the butter in a small pan and sauté the onion cubes until translucent, then let cool. Peel the ginger and finely mince it with the lemongrass. Mix the meat with the onions, coriander, ginger, and lemongrass. Squeeze out excess water from the bread, crumble it into the mixture. Add eggs and breadcrumbs, knead well. With wet hands form small balls and fry them in hot sesame oil for 2-4 minutes on all sides (depending on size).

2. 2.

   Clean, wash, and cut the pak choi into large pieces. Blanch in plenty of salted water for 3 minutes, drain, shock with cold water, then let drain.

3. 3.

   Heat the broth, season with fish sauce and lime juice. Divide the broth among four hot bowls, add the pak choi and meatballs, garnish with lime wedges, and serve.