Vietnamese chilli meatball soup

4 servings Prep: 15 mins, Cooking: 15 mins
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A great Asian soup recipe.

By Food24 May 17 2013
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Ingredients (19)

2 l water
2 Tbs fish sauce
1 tsp sesame oil
1 Tbs sambal oelek
1 garlic — cloves, crushed
4 spring onion — sliced
1 red chilli — sliced
MEATBALLS:
1 kg beef mince
1 onion — medium, chopped
1 Tbs lemongrass — finely chopped
2 red chilli — chopped
4 garlic — cloves, chopped
1/2 cup fresh coriander — chopped
2 tsp stock powder — beef
2 tsp sugar
1 Tbs cornflour — maizena
2 tsp sesame oil
3 Tbs fish sauce
3 Tbs hoisin sauce
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Method:

Process the meatball ingredients batch by batch in a food processor until smooth.

Wet your hands to prevent the mixture from sticking to your fingers, and roll the mixture into balls small enough to fit onto a soup spoon as a rule.

Bring the 2L of water to the boil in a large pot and add the fish sauce

Add half of the meatballs and simmer, uncovered for about 5 minutes or until they are cooked through, remove from the pan and set aside while you poach the second batch.  

Use a soup ladel to skim any skum off the top of the broth to ensure that you have a clear broth.

Once the second batch is cooked add the first batch of meatballs with it, also adding the Sambal Oelek, sesame oil and garlic and cook for a further 5 minutes.   

Season to taste.

Serve topped with the chopped spring onions and a little chopped fresh red chilli.  

Reprinted with permission of JaniceTripepi. To see more recipes, click here.



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