Meatball Soup Wanja Tang Food

MEATBALL & TOMATO SOUP

Steps:

• Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
• Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.

WANJAKUK (KOREAN MEATBALL SOUP)

Steps:

• Put the tofu in a clean cloth and squeeze out as much moisture as you can, then tip the tofu into a mixing bowl and mash it with a fork. Peel and finely chop the garlic. Cut 2 of the spring onions crosswise into very thin rings, reserving the other 2 for the stock.
• Add the garlic and sliced spring onions to the bowl with the tofu and then add the ground beef, soy sauce, sesame oil and sesame seeds. Mix well and roll into about 20 meatballs - about the size of a walnut. At this point, you could refrigerate the meatballs until ready to cook.
• Put the stock in a large pan. Cut the remaining spring onions into 2 inch lengths. Peel the ginger and cut it into thin slices. Add the ginger and spring onions to the stock and bring it to a boil. Lower the heat and simmer gently for 8-10 minutes. Salt the stock to your taste. Return to a boil to add meatballs.
• Put the flour onto a plate and beat the egg lightly in a bowl. Roll each meatball first in the flour and then the egg and then drop into the boiling soup. If the soup falls out of the boil stage as you are adding meatballs, this is ok. Once all meatballs have been added, return soup to a boil and then serve.

MEATBALL SOUP

Steps:

• In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese. Freeze Option: Divide cooled soup in 1-1/2 cup portions; freeze up to 3 months.

MEATBALL SOUP - {WANJA TANG} RECIPE

Steps:

• Mix together the ground beef, bean curd, scallion, salt and pepper and prepare meatballs 3/4-inch in diameter. Bring the water to a boil in a pan over moderate heat. When the water boils, dip the meatballs, one at a time, into the beaten egg and drop into the pan. Simmer until they begin to float indicating that they are almost cooked. Simmer for 10 minutes more. Now add the sesame oil. Adjust the salt if necessary. Serve warm with rice This recipe yields ?? servings.

MEATBALL SOUP

Steps:

• Bring water to a boil in a large saucepan.
• Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Add macaroni and cook until pasta is done. Top with Parmesan cheese to serve.