Chinese Style Welsh Meatball Broth

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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


  1. Place lean beef mince into a bowl with fresh parsley and horseradish sauce. Mix together thoroughly and shape into around 18 balls.
  2. Heat in a large pan olive oil, add the meatballs gradually and brown off on all sides. Add vegetable stock, soy and ginger.
  3. 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.
  4. Serve in bowls scattered with spring onions.

Recipe Information

Serves 6
Calories 137 kcals
Cooking Time

Nutrition Information

Calories 137 kcal

Energy 573kj

Fat 5.7g

Saturates 1.7g

Salt 0.63g

Iron 2.96mg

5-a-day 0

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