| Zutat |
Menge |
Kalorien |
| Ei roh ganz |
50g |
72kcal |
| Weißer Zucker |
4.2g |
16kcal |
| Knoblauch |
12g |
18kcal |
| Zwiebeln, Frühlingszwiebeln oder Frühlingszwiebeln (einschließlich Spitzen und Knollen), roh[pl:]Cebula, dymka lub dymka (w tym wierzchołki i cebula), surowe |
30g |
10kcal |
| Speisestärke |
100g |
381kcal |
| Sojasauce aus Soja und Weizen (Shoyu), natriumarm |
16g |
9kcal |
| Rindfleisch, gemahlen, roh |
500g |
990kcal |
| Sauce, Fisch, servierfertig |
18g |
6kcal |
| Suppe, Rinderbrühe Bouillon und Consomme, Konserven, kondensiert |
1000g |
110kcal |
Recipe Instructions:
Ingredients:
For the Meatballs:
• 500 grams ground beef (or a mix of beef and chicken)
• 100 grams tapioca starch (or cornstarch)
• 2 cloves garlic, minced
• 1 egg
• 1 tablespoon fried shallots (optional)
• 1 tablespoon ice-cold water
• Salt and pepper to taste
For the Broth:
• 1 liter beef or chicken broth
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Salt and pepper to taste
• 2 green onions, chopped
• 100 grams vermicelli noodles or egg noodles (optional)
• Bok choy or spinach (optional)
Garnishes:
• Fried shallots
• Chopped green onions
• Sambal (Indonesian chili paste)
• Lime wedges
Instructions:
1. Prepare the Meatballs:
o In a large bowl, mix ground beef, tapioca starch, minced garlic, egg, fried shallots (if using), ice-cold water, salt, and pepper until well combined.
o Wet your hands to prevent sticking, then shape the mixture into small meatballs, about 2.5 cm in diameter.
2. Cook the Meatballs:
o Bring a large pot of water to a boil. Drop the meatballs into the boiling water. Once they float to the surface, let them cook for an additional 2-3 minutes until fully cooked.
o Remove the meatballs with a slotted spoon and set them aside.
3. Prepare the Broth:
o In another large pot, heat a little oil over medium heat. Sauté the minced garlic until fragrant.
o Add the beef or chicken broth, soy sauce, fish sauce, sugar, salt, and pepper. Bring to a boil.
o Reduce heat and let the broth simmer for about 10 minutes to allow the flavors to meld.
4. Assemble the Soup:
o If using noodles, cook them according to package instructions. Drain and set aside.
o Add the cooked meatballs to the simmering broth. Let them heat through for about 5 minutes.
o Add the bok choy or spinach, if using, and cook until wilted.
5. Serve:
o Divide the noodles (if using) among bowls. Ladle the broth and meatballs over the noodles.
o Garnish with fried shallots, chopped green onions, sambal, and lime wedges.
Reheating Instructions:
• Stovetop: Reheat the soup gently over medium heat until warmed through. Avoid bringing it to a boil.
• Microwave: Heat on medium power in 1-minute increments, stirring in between, until heated through.
