MEATBALLS IN BROTH
Made this for entertaining, TRUE! Simple, EASY to do, Combination of ingredients are just THAT bit different as well, How long til someone tries this? Only time will tell!
Provided by mickeydownunder
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- COMBINE Ground Beef/Mince, Breadcrumbs, 1 TABLESPOON Chilli Sauce, Onion, Salt and Pepper; Mix WELL.
- ROLL into balls and place on tray; Refrigerate until ready to use.
- COMBINE Beef Stock, Brown Sugar, Lime Juice and remaining chilli sauce in a Saucepan; Bring to a BOIL.
- REDUCE heat to low, ADD Meatballs, until cooked through (About 8-10 minutes).
- Add Trimmed Spinich Leaves right before serving until spinich had wilted.
- ENJOY!
MISO CHICKEN MEATBALLS IN BROTH
Make the most of miso with this flavourful broth, packed with chicken meatballs, rice noodles and baby spinach. The miso really adds flavour to the meatballs
Provided by Diana Henry
Categories Dinner
Time 50m
Yield Serves 4 (5 meatballs each)
Number Of Ingredients 17
Steps:
- Mix together all the ingredients for the meatballs and season well. With wet hands, shape them into balls about the size of a walnut. Put them on a baking tray, cover and chill for about 30 mins.
- Heat about 1½ tbsp of oil in a large frying pan over a high heat and cook the meatballs in two batches, or use two pans, adding more oil if you need it. You need a good colour on the outside. Turn the heat down to cook the meatballs through, rolling them in the miso juices they release as they cook. It will take about 8-10 mins to cook each batch. Cook the rice noodles for 1 min less than pack instructions, drain and set aside.
- Heat the stock in a saucepan and add 1 chilli, the ginger and garlic. Simmer for 4 mins. Add the meatballs and soy and simmer gently for 3 mins, then add the spring onions, rice noodles, spinach and the rest of the chilli. Add a little lime to taste, then divide between bowls and serve.
Nutrition Facts : Calories 455 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 4.7 milligram of sodium
CHICKEN-AND-RICOTTA MEATBALLS IN BROTH
Comforting and nourishing, this twist on a classic homemade staple is a light yet filling meal that everyone in the family will love.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.
- In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.
Nutrition Facts : Calories 278 g, Fat 16 g, Fiber 1 g, Protein 26 g
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