Name:

HF Pho-Style Beef Meatball Soup

Description

With Veggie Noodles & Spiced Broth

Serves 2-4

Prep time: 15 minutes

Cook time: 40 minutes

Calories 510

Ingredients
1 Zucchini (2 for 4)
6 oz Carrots (12 oz for 4)
2 Scallions (4 for 4)
1 tsp Garlic Powder (2 tsp for 4)
1 Thumb Ginger
1 Lime
10 oz Ground Beef (20 oz for 4)
1/4 Cup Panko Breadcrumbs (1/2 Cup for 4)
18 ml Ponzu Sauce (36 ml for 4)
5 tsp Veggie Pho Stock Concentrates (10 tsp for 4)
2 tsp Beef Stock Concentrates (4 tsp for 4)
1 tsp Chili Flakes (2 tsp for 4)

Instructions
1. Prep
Wash and dry produce.
Trim ends from zucchini and carrot; peel carrot. Using a peeler, shave zucchini and carrot lengthwise into ribbons, rotating as you go, until you ge tto the seedy cores; discard cores.
In a medium bowl, toss veggie ribbons with half the ponzu sauce, salt, and pepper. Set aside to marinate, stirring occasionally.
Trim and thinly slice scallions, separating whites from greens; finely chop whites. Peel and mince ginger until you have 1/2 tsp (1 tsp for 4). Quarter lime.
2. Form Meatballs
In a second medium bowl, combine beef, panko, garlic powder, half the scallion greens, remaining ponzu sauce, 2 tsp veggie pho stock concentrate (4 tsp for 4), 3 TBSP water (6 TBSP for 4) 3/4 tsp sugar (1 1/4 tsp for 4), 1/4 tsp salt (1/2 tsp salt), and pepper.
Form into 6 equal sized meatballs (12 meatballs for 4).
3. Brown Meatballs
Heat a drizzle of oil in a medium pot over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 3-6 minutes. (For 4 Servings you might need to work in batches). They will finish cooking in step 5.
Turn off heat; transfer to a plate. Wipe out any burnt bits in pot if needed.
4.Make Broth
Return same pot to medium-high heat. If the pan seems dry, add a drizzle of oil. Add ginger and scallion whites; cook until fragrant, 30 seconds.
Stir in 4 cups of water (8 cups for 4), beef stock concentrate, and remaining veggie pho stock concentrates; bring to a boil.
5. Add Meatballs
Once broth begins to boil, add meatballs along with any juices from plate. Reduce heat to a low simmer and cover. Cook until flavors meld, 8-10 minutes.
Taste and season generously with salt and pepper.
6. Serve
Divide zucchini and carrot ribbons between bowls; top with meatballs and as much broth as you like. Top with scallion greens, a big squeeze of lime juice, and chili flakes to taste. Serve with remaining lime wedges on the side.

Length

55

Calories

510

Servings

Date Created

Created By

Jade Smidt

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