Noodle Soup with Meatballs

Ingredients

• 4 shallots
• 2 cloves garlic
• 1 walnut-sized piece fresh ginger
• 2 carrots
• 200 g white cabbage leaves
• 2 tbsp soy oil
• 1.5 l chicken broth (instant)
• 250 g ground beef
• 1 Egg white
• 1 Tbsp starch
• 1 tsp ground coriander
• Salt
• pepper (ground)
• 100 g thin Asian egg noodles
• 1 tbsp sweet soy sauce
• 2 red chili peppers

Instructions

1. 1.

   Peel and finely chop shallots, garlic, and ginger. Peel carrots and cut into julienne strips. Wash cabbage leaves, shake dry, and cut into ~1 cm wide strips. Heat oil in a large pot. Sauté shallots, garlic, and ginger for 2-3 minutes over medium heat. Remove 1 tbsp of the mixture and set aside. Add carrots to the pot and sauté for about 3 minutes, then add cabbage and cook for another 3 minutes. Pour in the chicken broth and bring to a boil.

2. 2.

   Place ground beef in a bowl. Add the cooled mixture, egg white, and starch. Season with coriander, pepper, and salt, then knead into a dough. Form about 20 small balls. Drop the meatballs into the simmering soup and cook for 4-5 minutes until done. Finally add noodles and cook until al dente. Remove from heat and season soup with soy sauce and salt. Wash, deseed, peel off white membranes of chili peppers, and slice into thin strips. Sprinkle soup with chili strips and optional roasted onions if desired.