Ginger Beef Meatball Noodle Soup

Name: Ginger Beef Meatball Noodle Soup
Total time: 45 min
Yield: 2 servings
Ingredients: 300 g Ground beef; 15 g Cornstarch; 150 g Dried wheat noodles; 800 ml Low-sodium beef stock; 150 g Cabbage; 3 cloves Garlic; 15 g Fresh ginger; 30 g Scallions; 1 tsp Soy sauce; 0.25 tsp Ground white pepper; 0.25 tsp Salt; 20 ml Water; 0.5 whole Lime

Ginger-scented broth carries small beef meatballs, wheat noodles and tender cabbage, finished with scallions and lime.

45 minutes · Intermediate · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Ground beef300 g
Cornstarch15 g
Dried wheat noodles150 g
Low-sodium beef stock800 ml
Cabbage150 g
Garlic3 cloves
Fresh ginger15 g
Scallions30 g
Soy sauce1 tsp
Ground white pepper0.25 tsp
Salt0.25 tsp
Water20 ml
Lime0.5 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat and soy; noodles may contain egg. Check stock for celery and other allergens.

Method

Prepare the vegetables and meatballs

Wash the produce. Mince the garlic, peel and finely grate the ginger, shred the cabbage and thinly slice the scallions. Mix the beef with cornstarch, measured water, salt, white pepper, half the garlic and half the ginger for 1 minute until tacky. Shape into 12 equal balls, about 3.5–4 cm across. Wash hands and utensils after handling raw beef.

Build the broth

Combine the stock, soy sauce, remaining garlic and ginger, and the white parts of the scallions in a 2-litre saucepan. Bring to a simmer and cook gently for 5 minutes.

Poach the meatballs

Lower the meatballs into the simmering broth one at a time. Maintain a gentle simmer for 12–15 minutes, turning them once. Add the cabbage for the final 4 minutes. Check the centres of several large meatballs with a clean thermometer: ground beef must reach 71°C / 160°F. Continue simmering if needed.

Cook the noodles and serve

Meanwhile, cook the noodles in a separate saucepan of boiling tap water according to the package, then drain. Divide between two deep bowls. Add six meatballs per bowl, then the cabbage and hot broth. Scatter over the scallion greens and serve with the lime cut into wedges.

Cook the noodles separately so they do not absorb all the broth before serving. These hand-mixed meatballs have a tender texture rather than the bounce of finely processed meatballs.

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