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Goodness in every bite.

Recipe Summary

Difficulty: Easy
Preparation: 35 min
Cooking: 20 min
Makes: 8 servings
Best Suited for: Dinner Party,Exotic,Lots of Kids,

Nutritional Information

Per Serving (201 Calories, 14 g protein, 9 g fat, 18 g carbohydrate. Excellent source of zinc (42% DV) and vitamin B12 (28% DV), 31% DV sodium.)

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Thai Beef Soup

Don’t overlook ground beef for healthful easy recipe ideas — even when entertaining.This sophisticated but simple soup is fabulous not fussy.
Meatballs:
1slice white bread, crust removed
2packages (900 mL EACH) chicken broth
1 lb (500 g)Lean Ground Beef Sirloin*
¼ cup (50 mL)fresh coriander leaves, minced
1 tbsp (15 mL)EACH minced ginger root, green onion and garlic
½ tsp (2 mL)EACH salt and granulated sugar
SOUP:
½ tsp (2 mL)dried chili flakes (optional)
1 ½ cup (375 mL)dried rice vermicelli, broken into small lengths (approx 3-1/2 oz/100 g)
4 cup (1 L)thinly sliced Chinese lettuce or cabbage
1sweet red pepper, seeded and thinly sliced
¼ cup (50 mL)coarsely chopped fresh coriander
3green onions, thinly sliced
Limes and soy sauce
  1. Meatballs: Place bread in large bowl. Moisten with 1/4 cup (50 mL) of the broth. Let stand 5 minutes. Using fork, stir to form paste. Add ground sirloin, coriander, ginger, onion, garlic, salt and sugar, using wet hands to gently work together. Shape into about thirty 1-inch (2.5 cm) balls; cover and refrigerate. Make ahead: cover and refrigerate for 1 hour or up to 1 day.
  2. Soup: Meanwhile, bring remaining broth and chili flakes (if using) to boil in large saucepan or Dutch oven over medium-high heat. Add vermicelli. Reduce heat to simmer; cook for 5 minutes. Stir in lettuce and red pepper.
  3. Slip meatballs into broth a few at a time. Without boiling, bring back to a simmer; cook, covered, until meatballs are thoroughly cooked, about 10 minutes, or until the temperature of several meatballs reads 160° F (71° C) when tested with a digital instant read thermometer. Stir in coriander and green onions. Use tongs to transfer meatballs, pasta and vegetables into eight soup bowls; ladle broth over each. Serve each with a lime wedge and splash of soy sauce.
  • Other options: Lean Ground Round, Chuck or Lean Ground Beef

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