Rice noodle soup with meatballs

Ingredients for 4 servings:

• 400 g rice noodles, medium thickness
• 250 g mixed minced meat (60% beef, 40% pork)
• 1 small onion(s)
• 1 large zucchini
• 1 large bell pepper(s), yellow
• 1 large bell pepper(s), red
• 1 egg(s)
• 1.2 liters of chicken broth, freshly cooked
• salt and pepper
• 1 pinch of chili
• some soy sauce
• some Worcestershire sauce
• 5 stalks of parsley
• 1 bunch of coriander leaves
• Lemon(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the peppers to make them easier to digest, and cut the zucchini into bite-sized pieces. Wash, pluck, and finely chop the cilantro. Finely chop the onion and mix it with the spices, parsley, egg, and minced meat. Form the mixture into small balls and fry them briefly. Briefly roast the vegetables as well for a good flavor. Cook the rice noodles as directed on the package, then rinse them briefly under cold water. Add the balls, vegetables, and rice noodles to the simmering soup. Let everything cook together for a few minutes. Serve the dish in deep bowls and serve with a wedge of lime and a handful of chopped cilantro. The soup is best eaten with a spoon and fork.