Indonesian Meatball Soup

Ingredient

Serves 6

Soup:
3 litres chicken stock
1 tsp ketjap manis
1 tsp soy sauce
1 tbsp palm sugar
1 tbsp fish sauce
500g thin egg noodles
4 spring onions, thinly sliced
1 cup bean sprouts
1 cup fresh coriander leaves
1 small fresh red chilli, thinly sliced

Meatballs:
500g chicken mince
1 medium-sized onion, grated
1 tsp crushed garlic
1 tsp grated ginger
1 small red fresh chilli, finely chopped
1 tsp ketjap manis
1 tsp soy sauce

Method

Chef: Arianne Spratt

Make the meatballs first. Combine all ingredients and mix well. Shape teaspoonfuls of the mixture into balls and refrigerate for at least 30 minutes.

To make the soup, place the stock, ketjap manis, soy sauce, sugar and fish sauce in a large saucepan and bring to the boil. Reduce heat to a simmer, add prepared meatballs and noodles, and simmer for about 10 minutes, until cooked and heated through.

Serve the soup in warm bowls, each topped with some of the spring onions, bean sprouts, coriander leaves and chilli slices.

From Country Women's Association (CWA) Soups & Stews, Penguin, RRP $24.95.

This information was sourced from '9am with David and Kim'