Beef Meatball Noodle Soup



  • 500 g (18 oz) ground beef
  • 3 cloves garlic, crushed
  • 1 cm piece of ginger, grated
  • 1/2 red chili, finely diced
  • 2 tbsp fresh coriander, chopped
  • 1 egg
  • 1/4 cup wholemeal breadcrumbs


  • 6 cups salt reduced beef stock
  • 1 tbsp sriracha
  • 1/2 red chili, finely diced
  • 1 carrot, sliced into matchsticks
  • 100 g Asian mushrooms (any sort that you like! I used Shiitake)
  • 200 g dried egg noodles
  • 2 scallions (spring onions), sliced

Cooking Instructions:

  1. Make the meatballs by combining all of the meatball ingredients in a large bowl. Shape into small meatballs.
  2. Heat a large saucepan over a medium heat and heat a dash of oil. Brown the meatballs on all sides, remove from the pan and set aside. Keep the saucepan on the heat.
  3. Add the stock, sriracha, and chili to the saucepan and bring to a simmer. Add the carrots, mushrooms, and noddles, return to a boil, and simmer for a further 5 minutes (until the meatballs and noodles are cooked).
  4. Divide among four bowls and top with scallions.
Source: PicNic


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