Meatballs in ginger-soy broth

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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


15 minutes

Cooking time
25 minutes

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