Tomato Soup with Meatballs
Ingredients
  • 250g Extra lean ground beef
  • 4 Tomatoes
  • 3-4slices Gingerthinly sliced
  • 125mL Boiling water
  • 2L Water
  • 1 Egg
  • 1ml Ground black pepper¼ tsp
  • 2 Plants Green onion
  • 15ml Reduced-sodium soy sauce1 Tbsp
  • 15ml Cornstarch1 Tbsp
  • 15ml Canola oil1 Tbsp
  • 50g Bean sprouts
  • 5ml Sugar1 tsp
  • 190ml Brown ricecooked, (3/4 cup)
Instructions
  1. Add prepared ginger and green onions to 125 mL of boiling water and let cool. After about 15 minutes, drain the water and set aside the green onion and ginger.
  2. In the meantime, in a large bowl, mix the ground beef, egg, and 15 mL (1 tbsp) cornstarch thoroughly. Then, add the water that the green onion and ginger were soaked in and continue mixing the mixture until achieving a smooth and homogenous mixture. Add 15 mL (1 tbsp)of soy sauce and 1 mL (¼ tsp) of ground black pepper and mix thoroughly
  3. Cut the tomatoes into small bite-size pieces. Heat up 15 mL (1 tbsp) of canola oil in a non-stick pan and stir-fry until fragrant. Add about 2 L of water and bring to a boil over high heat. When the water boils add the mixture of green onion, ginger, bean sprouts and sugar and continue cooking at medium heat for another 15 minutes.
  4. Use a tablespoon to scoop the meat mixture, shape into bite-sized meatballs and add into the soup. Cook for another 7 minutes, remember to discard the bubbles at the surface. Remove from heat and enjoy the soup with 60 mL (1/4 cup) of cooked brown rice