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

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