Beef Ball Soup with Rainbow Carrot |
Prep Time: 15 minutes / Cook Time 40 minutes
Beef Ball Soup with Rainbow Carrot
Ingredients:
- Bunch of rainbow carrots
- Some baby spinach
- 1 medium zucchini
- 1/2 cup cherry tomato
- Black pepper and salt
- 3/4 cup minced garlic
- 1 egg - optional
- 1/2 tbsp cornstarch
- 1/2 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper powder
- 2 teaspoon olive oil
- 1/2 chicken
- 2 cloves garlic
- 1 thumb size fresh ginger
- 2 1/2 liter water
- Bring to boil 1/2 chicken in cracked garlic and ginger with the cover open.
- Use high heat for 15 minutes then reduce the heat to medium-low heat until one and a half liter of broth remains.
- Clean the rainbow carrots and zucchini, then cut in the shape as you desire.
- In a bowl, mix together all the beef ball ingredients.
- With your hand, make a small ball and add them into the broth. Add the carrots, zucchini, black pepper and some salt. Cook them for 5 minutes over low heat.
- Add the baby spinach then turn off the heat.
- You can remove the chicken or shred the meat and include them in the soup.
- Serve.
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