MEATBALL SOUP WITH SPINACH
AND CRISPY GARLIC
Ingredients
4 cups water
3 tbsp Magnolia Nutri Oil
2 tbsp garlic chips, store bought
¼ kilo Monterey Shanghai Mix
8 cups fresh spinach, washed and trimmed
1 cup leeks, sliced diagonally
1 tbsp fish sauce
½ tsp salt
¼ tsp ground black pepper
Procedure
Heat oil in a small frying pan, add garlic and cook garlic until fragrant and golden. Set aside and cool.
In a medium saucepan, bring water to a rolling boil. When boiling, add ground beef in generous pinches, by hand or by teaspoon, making free form meatballs. Stir well and simmer for 5 minutes. Remove from heat and stir in spinach, leeks, fish sauce salt and pepper. Transfer to a serving bowl, pour the crispy garlic and oil mixture over the soup.
Makes 4 servings.
AND CRISPY GARLIC
Ingredients
4 cups water
3 tbsp Magnolia Nutri Oil
2 tbsp garlic chips, store bought
¼ kilo Monterey Shanghai Mix
8 cups fresh spinach, washed and trimmed
1 cup leeks, sliced diagonally
1 tbsp fish sauce
½ tsp salt
¼ tsp ground black pepper
Procedure
Heat oil in a small frying pan, add garlic and cook garlic until fragrant and golden. Set aside and cool.
In a medium saucepan, bring water to a rolling boil. When boiling, add ground beef in generous pinches, by hand or by teaspoon, making free form meatballs. Stir well and simmer for 5 minutes. Remove from heat and stir in spinach, leeks, fish sauce salt and pepper. Transfer to a serving bowl, pour the crispy garlic and oil mixture over the soup.
Makes 4 servings.
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