Sunday, December 23, 2012

Beef Ball Soup with Rainbow Carrot

Beef Ball Soup with Rainbow Carrot
My own original recipe.
Prep Time: 15 minutes / Cook Time 40 minutes
Beef Ball Soup with Rainbow Carrot

  • Bunch of rainbow carrots
  • Some baby spinach
  • 1 medium zucchini
  • 1/2 cup cherry tomato
  • Black pepper and salt
For The Beef Ball:
  • 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
For the Broth:
  • 1/2 chicken
  • 2 cloves garlic
  • 1 thumb size fresh ginger
  • 2 1/2 liter water
Cooking Directions:
  1. Bring to boil 1/2 chicken in cracked garlic and ginger with the cover open. 
  2. Use high heat for 15 minutes then reduce the heat to medium-low heat until one and a half liter of broth remains. 
  3. Clean the rainbow carrots and zucchini, then cut in the shape as you desire.
  4. In a bowl, mix together all the beef ball ingredients. 
  5. 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. 
  6. Add the baby spinach then turn off the heat. 
  7. You can remove the chicken or shred the meat and include them in the soup. 
  8. Serve.


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