Beef Ball Soup is a popular and heart – warming dish in many Asian cuisines. It’s packed with tender, bouncy beef balls floating in a savory, aromatic broth. This recipe not only satisfies your taste buds but also provides a wholesome meal. Here’s how to create this delicious soup in your kitchen.
Ingredients
For the Beef Balls
- 500g lean beef, minced. Choose lean beef like sirloin to ensure a low – fat and flavorful result.
- 1 egg
- 2 tablespoons of cornstarch
- 1 tablespoon of light soy sauce
- 1 teaspoon of dark soy sauce
- 1 teaspoon of oyster sauce
- 1/2 teaspoon of salt
- 1/2 teaspoon of white pepper
- 3 scallions, finely chopped
- 1 piece of ginger, minced
For the Soup
- 800 – 1000ml beef broth or water
- 1/2 teaspoon of salt
- 1/2 teaspoon of chicken powder (optional)
- Some green leafy vegetables like spinach or bok choy
- A few drops of sesame oil
Step – by – Step Cooking Process
Preparing the Beef Ball Mixture
- In a large bowl, combine the minced beef, egg, 2 tablespoons of cornstarch, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of white pepper.
- Add the finely chopped scallions and minced ginger to the bowl. Use your hands to mix the ingredients thoroughly. Knead the mixture for about 5 – 7 minutes until it becomes sticky and elastic. This step helps develop the texture of the beef balls, making them bouncy.
Forming the Beef Balls
- Wet your hands slightly to prevent the beef mixture from sticking. Take a small amount of the beef mixture and roll it into a ball, about 2 – 3 cm in diameter. Repeat the process until all the beef mixture is used up.
Cooking the Beef Balls
- Bring a pot of water to a gentle simmer. Gently place the beef balls into the water. Make sure not to overcrowd the pot. Simmer the beef balls for about 8 – 10 minutes until they float to the surface. This indicates that they are cooked through. Remove the beef balls with a slotted spoon and set them aside.
Preparing the Soup
- In a separate pot, pour in 800 – 1000ml of beef broth or water. Bring it to a boil over high heat.
- Add 1/2 teaspoon of salt and 1/2 teaspoon of chicken powder (if using) to the broth. Stir well.
- Add the green leafy vegetables to the boiling broth. Let them cook for 1 – 2 minutes until they turn bright green and slightly wilted.
Assembling the Soup
- Add the cooked beef balls to the soup. Let them heat through for 1 – 2 minutes.
- Drizzle a few drops of sesame oil over the soup.
Serving
Ladle the Beef Ball Soup into bowls. It’s best served hot, providing warmth and nutrition on a cold day or as a comforting meal any time.
