Name: Meatballs In Ginger-soy Broth Recipe
Total time: 40 min
Yield: 2
Cuisine: Asian

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A spicy ginger-soy broth gives a unique asian touch to this excellent low-carb meal. These delicious,  tender meatballs are ideal for sharing with a group,  just simply double or triple the recipe.

How to make Meatballs In Ginger-soy Broth Recipe

Pascale Naessens

Crawler

Asian

<p>A spicy ginger-soy broth gives a unique asian touch to this excellent low-carb meal. These delicious,  tender meatballs are ideal for sharing with a group,  just simply double or triple the recipe.</p>

Non Vegetarian

3 garlic clove, mincedgarlic cloves, minced

1 tbsp fresh ginger, minced

1 tbsp fresh cilantro, finely chopped

325 g ground beef

salt and ground black pepper

2 red bell pepperred bell peppers

2 tbsp olive oil

600 ml water

120 ml tamari soy sauce

2 scallionscallions

Add garlic,  ginger,  and cilantro to a bowl with the meat and season with a little salt and black pepper.  mix just until combined (do not over-mix).  roll the mixture into balls about 1 to 1 " (3 to 4 cm) in diameter.  they will shrink during cooking. 

step 1

Cut the peppers into thin rings.  heat the olive oil in a skillet over medium-high heat and cook the bell peppers until tender.  add water and soy sauce.  season with pepper.  before adding salt,  taste the mixture,  since soy sauce is already salty. 

step 2

Bring the broth to a boil and add the meatballs.  simmer until they are cooked through (see tip). 

step 3

Meanwhile,  thinly slice the scallions at an angle.  sprinkle them over the soup right before serving. 

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