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


  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

Print this recipe

Related posts

We’ve teamed up with Welsh rugby union outfit Scarlets as part of our #FuelYourPassion campaign
As this year’s Winter Fair was the landmark 30th year, we decided to pull out all the stops with our activities and there was a packed schedule of our ever-popular cooking demos, butchery masterclasses and competitive cook-offs.
Quizzing a famous musician on her passion for locally sourced, seasonal food in glorious North Walian sunshine!
With the Rugby World Cup currently underway....