
Beef Meatball Noodle Soup
Indonesian style
The proper ratio of mince beef and cornstarch is 4 : 1 to yield chewy meatball
Ingredients
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Meatball
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500 grams BeefMinced
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200 grams Cornstarch
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6 cloves GarlicMinced
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1/2 teaspoon Baking powder
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5 White eggs
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1/2 teaspoon Pepper
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1 teaspoon Salt
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As needed Water
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Broth (Soup)
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4 Beef boneWeighing about 750 gram
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3 cloves GarlicCrushed
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1 stalk Celery
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1 Spring onionChopped
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1 teaspoon Sugar
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1 teaspoon Pepper
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To taste Salt
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For serving
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100 grams Egg noodlesOr rice noodles
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100 grams Vermicelli
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1/2 cup Fried shallot
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2 Spring onionsChopped
Directions
Some other countries serve the meatball in a different way and use different meat. The most well known in Indonesia is beef meatball. Not only the meat, they comes with various sizes even quail egg and minced meat are filled inside the meatball.
Meatball
Sautée the garlic until softened.
Mix the sautéed garlic with the rest of the ingredients, mix well in a food processor or you can use your hands to mix them if you don't have food processor, make sure all ingredients mixed well.
Boil enough water in a big soup pot, add the meatballs one by one as you make them.
Use two spoons or use ice cream scoop to form the mixture into small balls. Cook until the meatball firm or when they start floating and set aside.
Broth (Soup)
Place all the broth ingredients in a soup pot or deep pot and bring to boil.
To serve, put egg noodles or rice noodles and vermicelli into a medium size bowl.
Add four to six meatballs with the broth. Top with fried shallot and chopped spring onion. Or chopped celery leaf if desired.
You also can add in bok choy (vegetable) and serve with sweet soy sauce, tomato sauce or chili sauce.
Recipe Reviews
Ingredients
Meatball |
|
500 grams Beef | |
200 grams Cornstarch | |
6 cloves Garlic | |
1/2 teaspoon Baking powder | |
5 White eggs | |
1/2 teaspoon Pepper | |
1 teaspoon Salt | |
As needed Water | |
Broth (Soup) |
|
4 Beef bone | |
3 cloves Garlic | |
1 stalk Celery | |
1 Spring onion | |
1 teaspoon Sugar | |
1 teaspoon Pepper | |
To taste Salt | |
For serving |
|
100 grams Egg noodles | |
100 grams Vermicelli | |
1/2 cup Fried shallot | |
2 Spring onions |