Chinese Style Welsh Meatball Broth
Share this page
Saturday 6th June 2015
450g (1lb) lean minced Welsh Beef
15ml (1tbsp) fresh parsley, roughly chopped
15ml (1tbsp) horseradish sauce
15ml (1tbsp) olive oil
600ml (1pt) vegetable stock
15ml (1tbsp) soy sauce
2cm (1") root ginger, peeled and thinly sliced
3 small baby pak choi (or 1 whole pack choi, cut into chunks)
50g (2oz) frozen peas
50g (2oz) beansprouts
2 spring onions, finely sliced
4 radishes, thinly sliced
- Place lean beef mince into a bowl with fresh parsley and horseradish sauce. Mix together thoroughly and shape into around 18 balls.
- Heat in a large pan olive oil, add the meatballs gradually and brown off on all sides. Add vegetable stock, soy and ginger.
- Simmer for 30 minutes (skim off any fat on the top of the broth) and then add pak choi, frozen peas, beansprouts, and radishes heat through.
- Serve in bowls scattered with spring onions.