This dish, even though it is called Asian Soup with Meatballs, always reminds me of New York. It does taste like Asia though with all the spices. But some years ago I was on business in New York, planned was actually only a week to train my colleagues to use our new website and to familiarize them with the new system. It quickly became apparent that a week would not be enough and ended up staying for 5 weeks. It was a very exciting time. Luckily I knew New York already, as after high school I was an au pair in New York for a year.
Meanwhile some time had passed but I still felt familiar with the city. Although my hotel was not nice it was at least centrally located opposite the Madison Square Garden. Perfect space to explore the city again.
Finally my camera was allowed to come back on a regular basis, I would spend my time taking pictures of the city and trying one or the other restaurant. My dear colleague Rebecca invited me for an evening to accompany her to the restaurant “Kin Shop”. A friend of her husband is Harold Dieterle, a well-known New York chef and restaurant owner, who won on TV a few years ago the show “Top Chef”.
Harold presented this evening his new cookbook in Kin Shop and in addition there were dishes from this cookbook for us to try. One of these dishes was “Steamed Pork Meatball Soup”. This dish was for me a winner just a wonderful combination of flavors.
I got one of the cookbooks and Harold signed it for me. When I was home again in my own kitchen I had to try the recipe. I adjusted it a bit, what remains are meatballs, ginger and garlic. I differ the vegetables I put into the soup, depending on what is available, let you creativity go wild. I hope you enjoy this soup as much as I do and will also have some nice memories as well with it.
Asian Soup with MeatballsPrint This
- 1 Pound Ground Beef – Pork and Beef, make sure you know what you are buying.
- 2 Red Onions
- 1 Knob Turmeric – or 1 tsp. dried Turmeric
- 2 inch Ginger – freshly grated
- 1 Chili2 Garlic Cloves
- 1 tbsp. Coconut Oil
- 10 lb Beef Broth – I use home made beef broth, worst case get some good store bought.
- 1/2 cup Panko – I use the gluten free stuff
- 1 Egg
- 1 tsp. Sea Salt
- 1-2 tsp. Sriacha Sauce – Depending on how hot you like it
- 1 tbsp. Fish Sauce – Make sure you are getting gluten free if you need to watch this as I do.
- 1 tbsp. Tamari – or Soy Sauce if you are not gluten free
- 4 Pak Choi – I use baby Pak Choi
- 2 Carrots
- 1 cup Broccoli – I like the baby broccoli for this dish
- 1 cup Mushrooms
- Heat the beef broth in a big pot, add soy – and fish sauce.
- Cut onions, ginger, turmeric, garlic and chili in small pieces. Heat everything in some coconut oil in a pan until golden, should not turn brown.
- Put minced meet, egg, sea salt and panko in a big bowl and add the spices to it. Make sure, because of the egg, that the spices are not too hot anymore. Mix everything nicely together.
- Form some nice meatballs, make sure they are not too small, should be the size of a slightly bigger golf ball
- Add the meatballs slowly with a spoon into the soup. Make sure the soup is only slightly simmering should not be cooking wildly otherwise your meatballs fall apart.
- Let the meatballs simmer in the soup around 20 minutes. Wash you vegetables, cut mushrooms and carrots in small pieces, the broccoli in little florets and the baby Pak Choi in half and add everything for around 10 minutes to the soup to heat up. After around 30 minutes, your soup should be ready. Enjoy!