John Myers
Contents
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Ingredients
Rice:
- 75 g Basmati rice
- 275 ml Water
- 0,5 tsp Salt
- 0,5 tsp Ground turmeric
Meatballs:
- 275 g Ground beef
- 50 g 1 Onion
- 50 g 1 piece of ginger
- 1 clove of garlic
- 1 yellow chilli pepper
- 1 spring onion
- 1 Egg
- 2 tbsp Breadcrumbs
- 1 tsp Dark soy sauce
- 0,5 tsp Chili oil
- 4 big pinches Coarse sea salt from the mill
- 2 hefty pinches Freshly grated nutmeg
Rice soup with meatballs:
- 1 liter Rice soup with meatballs:
- 1 finely chopped spring onion
- 1 tbsp Sherry
- 0,5 tbsp Light soy sauce
- 10 piece Meatballs
Serve:
- Boiled basmati rice
- Coriander flakes
Instructions
Rice:
- Bring basmati rice (75 g) in salted water (275 ml water / ½ teaspoon salt) and ground turmeric (½ teaspoon) to the boil, stir and cook on the lowest level for about 20 minutes.
Meatballs:
- Peel and dice the onion. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and finely dice. Clean and wash the spring onions and cut into fine rings. All ingredients (275 g beef meat, onion cubes, ginger cubes, garlic cloves cubes, chilli pepper cubes, spring onion rings, 1 egg, 2 tablespoons breadcrumbs, 1 teaspoon dark soy sauce, ½ teaspoon chili oil, 4 big pinches of coarse sea salt from the mill and 2 big pinches of freshly ground nutmeg .) in a bowl and mix / knead well.
Rice soup with meatballs:
- Put the vegetable stock (1 liter) in a saucepan, add the sliced spring onion, sherry (1 tbsp) and light soy sauce (½ tbsp) and heat everything. Shape meatballs (approx. 10 pieces) with moistened hands and slide them into the hot stock. Simmer everything for about 10 minutes / let it boil gently.
Serve:
- Fill the soup with meatballs into deep plates, add rice and garnish with korian leaves, serve.
