John Myers
Ingredients for 6 servings:
- 500 g minced meat
- e.g. breadcrumbs
- 1 m.-sized egg(s)
- 1 m.-sized onion(s)
- 3 m.-large tomato(s)
- 1 piece(s) ginger (approx. 2 cm)
- 2 cloves garlic
- 2 bags of rice noodles
- 2 star anise
- salt and pepper
- some oil
- e.g. coriander and onions, optional
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
For the meatballs, dice the onion into small cubes and place in a bowl. Add the ground meat and season with salt and pepper. Then add an egg and, if desired, breadcrumbs to form a malleable mass. Mix well and roll into small balls, about 1 cm in size. Fry these in a little oil until lightly browned. Loosen the pan juices with a little water and reserve for the soup. Cut the tomatoes into small strips, peel and finely chop the garlic, and also the ginger. For the soup, add a little oil to a tall pot and fry the tomatoes, adding the garlic. Add about 1.5 liters of water, the star anise, and the ginger. Add the meatballs and pan juices to the pot and simmer for a while. Finally, season with salt and pepper. Cook the rice noodles in water with 3 tablespoons of salt until tender. Drain the noodles and rinse with cold water. Everything is now ready and ready to serve. To do this, place the noodles in a bowl and pour the soup over it while it’s still hot. If you like, add fresh cilantro and fresh, sliced onion.
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