Meatballs in ginger-soy broth

Meatballs in ginger-soy broth

A spicy ginger-soy broth gives a unique Asian touch to this excellent low-carb meal. These delicious, tender meatballs are ideal for sharing with a group, just simply double or triple the recipe.

Meatballs in ginger-soy broth

A spicy ginger-soy broth gives a unique Asian touch to this excellent low-carb meal. These delicious, tender meatballs are ideal for sharing with a group, just simply double or triple the recipe.
USMetric
2 servingservings

Ingredients

  • 3 3 garlic clove, mincedgarlic cloves, minced
  • 1 tbsp 1 tbsp fresh ginger, minced
  • 1 tbsp 1 tbsp fresh cilantro, finely chopped
  • ¾ lb 325 g ground beef
  • salt and ground black pepper
  • 2 2 red bell pepperred bell peppers
  • 2 tbsp 2 tbsp olive oil
  • 2½ cups 600 ml water
  • ½ cup 125 ml tamari soy sauce
  • 2 2 scallionscallions

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Add garlic, ginger and cilantro to a bowl with the meat and season with a little salt and black pepper. Mix just until combined (do not overmix). Roll the mixture into balls about 1 to 1½ inches (3 to 4 cm) in diameter. They will shrink during cooking.
  2. Cut the peppers into thin rings. Heat the olive oil in a skillet over medium-high heat and cook the bell peppers until tender. Add water and the soy sauce. Season with pepper. Before adding salt, taste the mixture, since soy sauce is already salty.
  3. Bring the broth to a boil and add the meatballs. Simmer until they are cooked through (see tip).
  4. Meanwhile, thinly slice the scallions on an angle. Sprinkle them over the soup right before serving.

Tip: Are the meatballs done?

I would suggest cooking them for 7 to 15 minutes. If you really want to be sure, take one out and cut it open.

About the recipe

This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"

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