Name: Spicy Ginger-Beef Meatball Soup with Spinach, Carrot & Cilantro
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 3 medium carrots; 2839 ml chicken or vegetable broth; 1 small bunch cilantro; 3 eggs; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1.02 kg lean ground beef; 1 ½ medium yellow onions; black pepper; chili-garlic sauce; panko bread crumbs; rice vinegar; salt; soy sauce; toasted sesame oil

Spicy Ginger-Beef Meatball Soup with Spinach, Carrot & CilantroSpicy Ginger-Beef Meatball Soup with Spinach, Carrot & Cilantro — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

3 medium carrots

2839 ml chicken or vegetable broth

1 small bunch cilantro

3 eggs

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1.02 kg lean ground beef

1 ½ medium yellow onions

black pepper

chili-garlic sauce

panko bread crumbs

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Wash and dry the fresh produce.

Peel and mince ginger and garlic; place both in a large bowl. Add beef, eggs, bread crumbs, chili-garlic sauce, salt, and pepper; using your hands, mix well to combine.

Using a scant ¼-cup measure, form the beef mixture into rounded meatballs and place on a plate.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add meatballs and cook, turning often, until just browned on all sides, 4-5 minutes (the meatballs will not be cooked all the way through). Once done, transfer to a clean plate. (Reserve pot for later use.)

Meanwhile, peel, halve, and slice onions into thin half-moons; peel and mince additional garlic. Place both in a clean large bowl.

Peel, trim, and slice carrots crosswise into thin rounds; add to the bowl with the onion and garlic.

Return pot to medium heat. Add onion, garlic, and carrot; cook, stirring occasionally, until fragrant, about 3 minutes. (Reserve bowl for later use.)

Add meatballs (and any accumulated juices), broth, soy sauce, and vinegar to the pot; stir to combine the soup and bring to a boil over high heat. Once boiling, reduce heat to low and simmer, stirring occasionally, until meatballs are cooked through, about 5 minutes.

Meanwhile, roughly chop spinach; place in the reserved bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the spinach.

When the meatballs are done, add spinach and cilantro to the soup in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Stir to combine and remove from heat.

To serve, divide soup between bowls; drizzle with additional oil and chili-garlic sauce. Enjoy!

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