2.5cm fresh root ginger, peeled and roughly chopped
2tbsp roughly chopped coriander, plus 1-2tbsp extra
400g pork mince
2tsp cornflour
1 large egg
1tbsp light soy sauce
2tsp sesame oil
100-150g rice noodles
1 large carrot, peeled and finely julienned
About 20 spinach leaves/1c thinly sliced cabbage
Instructions
Combine the ingredients for the Broth in a large
pot, place on stove over low-medium heat to simmer
To make Meatballs; put garlic, ginger and
coriander into food-processor, using a metal
chopping blade. Process until finely chopped, then
add mince, broken into four or six smaller lumps,
cornflour, egg, soy sauce and sesame oil. Process
in short bursts until evenly mixed.Working with
wet hands to prevent mixture from sticking, form
the meat mixture into 10-12 golf ball-sized balls.
Carefully drop meatballs into boiling broth
mixture, boil gently for about 10mins, turning
meatballs two or three times as they cook
While meatballs cook, place rice noodles in a large
pot and cover with boiling water. Leave to stand for
5mins or until tender, then drain and set aside
When meatballs are cooked, add the prepared
vegetables to the pot and cook for 1-2mins, until
they have softened, then stir in the chopped
coriander. Add the noodles to the pot, then ladle
the soup into bowls and top with the steaming
broth. Serve immediately
Serving
Suggestions
Can be served as main dish if used in larger bowls
Originally Submitted
1/22/2011
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You can add this ASIAN-STYLE MEATBALL & NOODLE SOUP recipe to your own private DesktopCookbook.
