Beef Meatball Noodle Soup

Asian-inspired cuisine is one of my favorite things to make. An afternoon a while back I had a craving for some sort of beef and noodle soup. Here's the result.

This Asian-style beef noodle soup was so simple to make, with simple ingredients and it tasted amazing. I absolutely loved the combination of the subtle ginger in the meatballs with the slightly spicy beef broth. And just to make it even better - it reheated so well! 

Beef Meatball Noodle Soup

Sevres 4

Meatballs:

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

Broth:

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

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.