Thai Beef Soup

The other day my work bestie was raving about this soup and gave me the recipe.  I admit it looked pretty delicious and I NEVER covet other people’s lunches.  It sounded right up my alley with all the thai flavour and meatballs (I LOVE meatballs) so convincing me to make it was hardly a task.  I wasn’t even put off that the recipe came from one of those brochures put out by a food company (KNORR) and a the Beef Information Centre.

I setup shop to make this and things immediately started heading south.  When I read the recipe prior to grocery shopping I saw the whole “Chinese lettuce or cabbage” which made me think that green cabbage would be just fine.  But when I went to go make it I realized that green cabbage would probably not be ideal.  So no cabbage for me.  Then as I was attempting to break apart my “rice” noodles something seemed odd – they weren’t breaking apart!  I flipped the package over and saw that they were bean noodles.  Who knew there was even such a thing!  I forged ahead though.

The meatballs were quick and easy to make and I loved that there was no pre-frying required.  It’s all poaching!  The flavours in the meatballs were pretty perfect and would be great on their own or in a  cool Thai sub kind of meal (note to self).  Then it came to the soup making.  Since I wasn’t using 4 cups of cabbage I decided to add more noodles. Biggest.Mistake.Ever.  I didn’t think ahead.  I didn’t think that the noodles would absorb 90% of the liquid.  Nope, didn’t think of any of that.

Needless to say my “Thai Beef Soup” turned into “Thai Beef Noodles”.  On the plus side it tasted FANTASTIC and was so easy to make.  I will make this again the proper way and all will be right in the world.  For the record I didn’t use KNORR broth, I used whatever I had on hand.  Also I think the meatballs would be fantastic with a beef /pork mix.

THAI BEEF SOUP

Meatballs:
1 slice white bread, crust removed
2 pkg (900 mL EACH) KNORR® Simply Chicken Broth™
1 lb (500 g) Lean Ground Beef Sirloin*
1/4 cup (50 mL) fresh coriander leaves, minced
1 tbsp (15 mL) EACH minced gingerroot, green onion and garlic
1/2 tsp (2 mL) EACH salt and granulated sugar

Soup:
1/2 tsp (2 mL) dried chili ?akes (optional)
1-1/2 cups (375 mL) dried rice vermicelli, broken into small
lengths (approx 3-1/2 oz/100 g)
4 cups (1 L) thinly sliced Chinese lettuce or cabbage
1 sweet red pepper, seeded and thinly sliced
1/4 cup (50 mL) coarsely chopped fresh coriander
3 green onions, thinly sliced
Limes and soy sauce

1. Meatballs: Place bread in large bowl. Moisten with 1/4 cup (50 mL) of the Knorr 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 Knorr broth and chili ?akes (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.

Makes 8 servings.