Spinach Vermicelli Meatball Soup
Tangy and spicy, with meatballs that are crispy on the outside and tender on the inside.
Ingredients
spinach
1
tomato
0.5
free-range eggs
2
vermicelli
to taste
radish meatballs
to taste
small chili pepper
1
cilantro
to taste
scallion
to taste
salt
to taste
light soy sauce
to taste
aged vinegar
to taste
sesame oil
optional
cornstarch slurry
to taste
Instructions
1
Step 1
Wash the spinach and cut into short sections. This is one serving; adjust ingredients as needed.
2
Step 2
Beat 2 free-range eggs.
3
Step 3
Prepare small chili pepper, scallion, and cilantro.
4
Step 4
Moderate amount of cornstarch slurry.
5
Step 5
Cut half a tomato into small pieces.
6
Step 6
Freshly fried radish meatballs.
7
Step 7
Add water to the pot and cook the vermicelli until soft.
8
Step 8
Add the tomato pieces and bring to a boil.
9
Step 9
Stir in the cornstarch slurry to thicken.
10
Step 10
Add the spinach.
11
Step 11
Pour in the beaten egg.
12
Step 12
Let the egg set into large flakes.
13
Step 13
Add the meatballs and turn off the heat (if the meatballs are cold, simmer briefly before seasoning). At this point the outside of the meatballs stays crispy, which is delicious. Season with salt, light soy sauce, aged vinegar, and sesame oil.
14
Step 14
Sprinkle with cilantro, scallion, and small chili pepper.
15
Step 15
Stir well to combine.
16
Step 16
Finished.
17
Step 17
Finished.
