Ingredients
Meatballs
- 1 clove garlic
- 1 onion
- 500 g Mince (chicken, beef, or pork)
- 1 tsp Szechuan Pepper
- 1/2 tsp ginger
- 1 egg
Soup
- 1 clove garlic
- 1 onion quartered
- small piece ginger
- 2 Rashers of Bacon
- small punnet of sliced mushrooms
- 3 cloves
- 2 star anise
- 1 stick of cinnamon
- 1.25 Litres of water
- 1 tsp Stock Concentrate (either veggie or chicken)
- 1 bunch Bok Choy/Pak Choy
- Fresh Corriander to taste
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
To the jug add garlic clove, onion & chop 4 seconds speed 4
add in the rest of the meatball ingredients & mix 15 seconds
speed 2 till combined
form into small meatballs & set aside.FOR THE SOUP
Into the jug (no need to rinse) add the garlic, onion & ginger & chop 4 seconds speed 6 cook 5 minutes
varoma speed 1Add in
2 rashers of bacon (i chopped by hand) & the punnet of mushrooms cook for a further 5 minutes speed 1
add in the rest of the ingredients
Place meatballs in varoma tray ontop of jug & cook 12 minutes on varoma speed 1Add in
small bunch of fresh chopped coriander
some bok choy
place the meat balls ontop of the bok choy in the broth
cook 3 minutes varoma speed 1
FOR THE MEATBALLS
speed 2 till combinedTip
serve as is or over low carb noodles. (vermicelli noodles if not low carbing)
I added a tsp of sesame oil & a liberal sprinkling of white pepper before serving.
Thermomix Model
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Recipe is created forTM 31
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Comments
Yum, added few drops of fish sauce, few drops of soy sauce and few drops od sesame oil
Based on the comments I added a tablespoon of homemade stock and the soup was full of flavour. Unfortunately the meatballs broke once they were put back into the bowl but the taste was still delicious
. Thanks for the great recipe.
This was so yummy! I actually found the soup very tasty and full of flavours. I left out the bacon but added a tbsp of soy sauce and a bit of white pepper, and what I ended up with was a very traditional Asian soup. I'll definitely make this again soon.
When trying something new I like to give the recipe the opportunity to prove itself, but I too felt to tweek this recipe a little. I added a little more vegetable stock, even though I did use the bacon. I also left the chicken balls in the stock to "sit" and add a little more flavour to the stock. I did add the sesame oil ( I think these soups benefit from it). I also soaked my rice noodles in salted water as I was worried they would make the broth flavourless. Having said all that - sometimes we need to also learn to taste foods that are not overloaded with flavours. This has subtle flavours. The star anise, cloves and cinnamon give it a lovely fresh taste. I served it with additional chilli and lime to be added at the table. All in all I would probably just add 1- 1 1/2 Tbsn of vegetable stock to the broth but I'd definately suggest to add the sesame oil. Really nice.
This is a great recipe, and with a couple of tweaks to personalise it to your palate, it could be a regular in your household. I made chicken meatballs and would increase the pepper, and add a handful of fresh, chopped coriander. The soup was a little light on flavour for my personal preference. I loved the flavour of the cloves, star anise and cinnamon quill, but it lacked the depth I like in my broths (possibly as I left out the bacon). I would increase the stock to 1tbsp, add 2 sliced red chillies and a tiny squeeze of lime.
Thanks for the recipe
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