Noodle Soup with Vegetables and Meatballs

Ingredients

• 2 shallots
• 2 Garlic cloves
• 1 piece ginger (about 2 cm)
• 1 Carrot
• 200 g white cabbage
• 2 red chili peppers
• 2 tbsp Vegetable oil
• 800 ml vegetable broth (or beef broth)
• 400 g ground beef
• 1 Egg white
• 1 tbsp Cornstarch
• 1 tsp coriander
• 150 g Chinese egg noodles
• 1 tsp brown sugar
• soy sauce
• Salt
• black pepper (freshly ground)
• chives (for garnish)

Instructions

1. 1.

   Peel and finely chop the shallots, garlic, and ginger. Peel the carrot and cut into sticks about 4 cm long. Separate the cabbage leaves, wash them, and slice into 1 cm wide strips. Halve the chili peppers, deseed, and cut into strips. Sauté the shallots and ginger in hot oil, remove 1 tbsp, set aside.

2. 2.

   Add the carrots to the pot, sauté for 5 minutes, then add cabbage and chilies, cook another 3 minutes. Pour in the broth, bring to a boil once. Mix the ground beef with the egg white, cornstarch, and remaining ginger mixture; season with salt and pepper and form into meatballs.

3. 3.

   Add the meatballs to the soup and simmer on low heat for 5 minutes. Add the noodles and cook until done together. Season with sugar, soy sauce, salt, and pepper, then serve garnished with chives.