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Beef Balls w/Noodles
Beef Balls
1 tablespoon of oil
2 onions, grated
2 cloves garlic, peeled and crushed
1 1/2 pounds of ground beef
4 slices of slightly stale bread, diced
1 egg, lightly beaten
1/2 teaspoon of nutmeg
1 teaspoon of salt
1/4 teaspoon of pepper
Broth
1 tablespoon of oil
1 onion, peeled and thinly sliced
2 cloves garlic, peeled and crushed
1 tablespoon of oil
4 cups of chicken stock
1 inch piece of fresh ginger, peeled
4 shallots, peeled and sliced
4 stalks celery, sliced
4 cabbage leaves, finely shredded
celery leaves or parsley, for garnish
12 ounces of egg noodles
Heat oil in small skillet. Add onions and garlic, sauté until lightly
browned. Combine the onions, garlic, and remaining ball beef ingredients
in mixing bowl, blend well. Form into 18 small balls and set aside. To
make broth, heat oil in large saucepan. Add onion and garlic, sauté
until onion is translucent. Add chicken stock and ginger, bring to a
boil. With slotted spoon, lower meatballs into stock and return to a
boil. Reduce heat to medium and cook for 15 minutes or until meat is
thoroughly cooked. Add shallots, celery and cabbage leaves, cook 5
minutes longer or until vegetables are crisp tender.
Cook noodles in boiling water according to package directions, drain.
Divide noodles among 6 individual soup bowls. Put 3 meatballs and some
vegetables in each bowl. Fill to the top of bowl with broth. Garnish
with celery leaves or parsley and serve. Serves 6 |
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