Quick, clear beef soup with dumplings

Ingredients for 2 servings:

• 20 dumplings (beef dumplings, frozen, Asian Shop: Bakso Sapi)
• 400 g water, hot
• n. B. Beef broth powder
• 3 small onions, red
• 2 tbsp sunflower oil
• 2 medium-sized potatoes, waxy
• 1 small carrot(s)
• 1 small spring onion(s)
• 2 tbsp Madeira
• salt and pepper
• 1 tbsp glutamate, high purity (Aji-No-Moto)
• 6 slices of ciabatta
• 1 pinch(s) of dried red chili pepper(s), crushed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

A quick, delicious beef soup with garnish. Original title: Bakso Ayam Kentang. Recipe from Lombok, Indonesia.

Defrost the beef dumplings and halve larger ones. Dissolve the beef broth in hot water according to the instructions. Optionally, add the aji no moto. Peel and wash the potatoes and cut into small pieces. Rinse and add to the simmering broth. Wash the carrot, trim both ends, and peel. Grate with a coarse grater. After the potatoes have simmered for 10 minutes, mix the grated carrots into the broth along with the beef dumplings. Trim both ends of the onions, peel them, and roughly chop them. Heat the sunflower oil in a small pan and fry the onions until translucent. Add them immediately to the broth. Wash the spring onions, remove any wilted leaves, and slice the onions crosswise into approximately 6 mm wide rings. Immediately add the white parts to the broth and reserve the green parts. After 20 minutes of simmering, add the green parts of the spring onions and simmer for 1 minute. Season the broth with Madeira wine, salt, and pepper, divide among serving bowls, garnish, and serve immediately while hot. Serve with ciabatta bread, if desired.