Meatballs in ginger-soy broth
Mince the garlic and ginger and nely chop the cilantro. Add them to a bowl with the meat and season with a little salt and black pepper. Mix just until combined (do not overmix). Roll the mixture into balls about 1 to 11⁄2 inches (3 to 4 cm) in diameter. (They will shrink during cooking.)
Cut the peppers into thin rings. Heat a splash of olive oil in a skillet over medium-high heat and cook the bell peppers until tender. Add 21⁄2 cups (600 ml) water and the soy sauce. Season with pepper. Before adding salt, taste the mixture, since soy sauce is already salty.
Bring the broth to a boil and add the meatballs. Simmer until they are cooked through (see tip).
Meanwhile, thinly slice the scallions on an angle. Sprinkle them over the soup right before serving.
Tip! - are the meatballs done?
I would suggest cooking them for 7 to 15 minutes. If you really want to be sure, take one out and cut it open.
'These delicious, tender meatballs are ideal for sharing with a group; simply double or triple the recipe'
- 3 garlic cloves
- 1 (11⁄2-inch/4-cm) piece fresh ginger
- 1 bunch cilantro
- 101⁄2 to 14 ounces (300 to 400 g) ground beef
- 2 red bell peppers
- 1⁄2 cup (120 ml) soy sauce
- 2 scallions