Winter time calls for a yummy, warm soup. The flavours in my Asian meatball soup are delicious and very simple for the whole family to enjoy.
My son picks out the vegetables, but it is comforting to know that he is getting the goodness from them in the broth anyway.
Gluten, egg, nut and dairy free
SERVES 5-6
MEATBALLS:
- 500g pork mince.
- 1tsp. crushed garlic
- 1 tsp. grated ginger
- 1 egg
- 2 Tbsp. arrowroot (you can use breadcrumbs if you like)
- 1 Tbsp. gluten free soy sauce
SOUP:
- 6 Cups chicken stock BONE BROTH
- 1-2 cloves garlic
- 3 cm fresh ginger
- 1 Tbsp. peppercorns
- 1 star anise
- ¼ Cup gluten free soy sauce
- 2 green shallots, finely sliced
- 1 rsp. sesame oil
- 200g thick rice noodles
- 1 bunch boy choy, sliced
- 1 bunch choy sum, sliced
- 150g green cabbage, cut into chunks
METHOD:
- In a large bowl, mix all of the ingredients for the meatballs. I use my hands, you can use a fork if you like.
- Roll the mince into 1 tablespoon size little balls and place them on a clean plate. They may be a little sticky and soft, but that’s ok.
- Once all of the mince is done, place them in the fridge to set while you make the broth.
- To make the broth, pound the garlic, ginger, peppercorns, and shallots (leave a little bit of shallots for garnish at the end) in a mortar and pestle to make a rough paste. If you don’t have one of those you can use something heavy or diced them all together. Mix the sesame oil into it at the end.
- Heat a large saucepan on medium-high. Pour the paste into the pan and cook, stirring for 30 seconds.
- Add in the stock, soy sauce and star anise into the pan. Turn the heat up to high and bring to the boil. Once it’s boiling, reduce the temperature back to medium heat and allow the stock to simmer for 5 minutes so the flavours can develop.
- Place the rice noodles in a bowl and cover with boiling water. Allow to sit for 5-10 minutes or until soft and then drain the water off them. Divide the noodles into the bowls you will be eating out of.
- Gently place the meatballs into the stock and allow to cook for 2 minutes. Add in the cabbage and the light green parts of the box choy and choy sum. Don’t add the softer green parts yet.
- Simmer for 5 minutes or until the vegetables are to your liking. We don’t like them too soft in our house. We like them with a bit of crunch. Stir in the green parts.
- Pour the soup over the noodles in the bowls and top with sliced shallots and sliced chilli.