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🍲 Asian Soup with Pak Choi and Meatballs

531 kcal · 30 min · 4 servings

Ingredients

• 1 stale rolls
• 1 onion
• 2 tbsp cilantro leaves
• 1 tsp butter
• 10 g fresh ginger
• 5 g lemongrass
• 350 g mixed minced meat
• 2 eggs
• 1 tbsp breadcrumbs
• 2 tbsp sesame oil
• 250 g pak choi (Asian market)
• 1 l poultry broth
• 1 tbsp fish sauce (Asian market)
• 1 tsp lime juice
• lime wedges (for garnish)

Instructions

1. 1. Place the bread roll in a bowl and cover it with plenty of water.
2. 2. Peel the onion and chop it into fine cubes.
3. 3. Wash the coriander leaves, shake them dry and chop them finely.
4. 4. Heat the butter in a small pan.
5. 5. Sauté the onion cubes in it until they are translucent.
6. 6. Let the onions cool down.
7. 7. Peel the ginger.
8. 8. Chop the ginger together with the lemongrass very finely.
9. 9. Mix the meat with the cooled onions, coriander, ginger and lemongrass.
10. 10. Squeeze the soaked bread roll well.
11. 11. Crumble the bread roll and add it to the meat mixture.
12. 12. Add the eggs and the breadcrumbs.
13. 13. Knead everything well.
14. 14. Wet your hands with water.
15. 15. Form small balls from the meat mixture.
16. 16. Fry the meatballs in hot sesame oil until golden brown.
17. 17. Remove the tough stems from the pak choi.
18. 18. Wash the pak choi.
19. 19. Cut the pak choi into coarse pieces.
20. 20. Bring plenty of salted water to a boil.
21. 21. Blanch the pak choi (cook briefly in boiling water) for 3 minutes.
22. 22. Drain the pak choi.
23. 23. Shock the pak choi with cold water.
24. 24. Let the pak choi drain.
25. 25. Heat the broth.
26. 26. Season the broth with fish sauce and lime juice.
27. 27. Divide the hot broth among four warm soup bowls.
28. 28. Add the pak choi and meatballs to the soup.
29. 29. Serve the soup garnished with lime wedges.

Nutrition per serving

• kcal: 531
• Protein: 37 g · Fett/Fat: 37 g · Carbs: 13 g