Asian-inspired meatballs in noodle soup
Preparation: 15 minutes Cooking: 30 minutes Serves: 4 Ingredients
2 tbsp olive oil 400g lean beef mince 350g cup mushrooms, diced 1 onion, peeled and finely grated 1⁄ cup finely chopped flat-leaf parsley 3 11⁄ cups fresh breadcrumbs 2 1 egg Salt and freshly ground black pepper, to taste 6 cups chicken stock 2 tbsp kecap manis (sweet soy sauce) 350g Singapore noodles, separated
Heat oil in a large frying pan over high heat. Add mushrooms and onion and cook, stirring occasionally, for five minutes or until all moisture evaporates. Allow to cool. Place mushroom mixture, beef mince, parsley, breadcrumbs, egg, salt and pepper in a medium bowl. Mix until well combined. Using 1 ½ tablespoons mixture for each meatball, shape mixture into meatballs. Place stock and kecap manis into a large saucepan. Cover and bring to the boil over high heat. Reduce heat to medium-low and add meatballs. Simmer, uncovered, for 20 minutes or until meatballs are cooked through. Meanwhile, place noodles into a large heatproof bowl. Cover with boiling water and stand for five minutes or until tender. Drain. Place noodles into serving bowls, ladle over meatballs and broth and serve.