Indonesian Noodle Soup with Meatballs and Crispy Onions

Ingredients

• 3 onions
• 1 Garlic clove
• 2 cm fresh ginger
• 2 red chilies
• 250 g White cabbage
• 2 carrots
• 4 tbsp germ oil
• 350 g mixed ground meat
• 1 egg
• 1 Tbsp starch
• Salt
• Pepper (freshly ground)
• 1 tsp ground coriander
• 1.3 l chicken broth
• 80 g egg noodles (Asian store)
• 2 tbsp freshly chopped coriander

Instructions

1. 1.

   Peel and finely chop the onion, garlic, and ginger. Wash the chilies, cut them lengthwise in half, deseed, and slice into strips. Trim the white cabbage of its tough core and thick leaf veins, then shred it. Peel the carrots and cut them into thin sticks.

2. 2.

   In a pot with 2 tbsp hot oil, sauté the onion, garlic, and ginger until fragrant. Remove 1 tbsp of the mixture and combine it with the ground meat, egg, and starch. Season with salt, pepper, and coriander, then form small meatballs. Add the carrots, chilies, and cabbage to the pot and cook for about 3 minutes. Pour in the broth, reduce heat, add the noodles and meatballs, and simmer for 5–7 minutes.

3. 3.

   Meanwhile, peel the remaining onions and cut them into rings. Fry them in hot oil until golden brown. Taste the soup again, ladle it into bowls, and garnish with onion rings and coriander before serving.