Shixcooks: herbed meatballs with veg and tofu soup

My sisters just came back from Australia and bought me a whole bag of goodies 

As you can see, it's a whole lot of chocolate, bags of nuts, tea, slippers, sleeping pants, a notepad, a pack of tissue (hahaha) but my prized possessions are the vanilla pods and fresh herbs (they're in the brown bag). 

Side note: if you were wondering, yes my walls are pinkish. Hahahaha. 

Back to the posting proper. I used a itty little bit of herbs to make the meatballs and MASYAALLAH it was so nice. It's quite fast (because I do everything at the same time) so here goes:

Prep time: 20 mins

Cooking time: 20 mins

Ingredients:

3 litres of beef stock (or 3l water and 2 beef cubes)

1 onion, sliced

2" ginger, mashed slightly 

1 carrot, sliced

2 potatoes, small chunks

200g leafy vegetables

1 tube of firm tofu, cut into 1

Salt to taste

500g ground beef

A stalk of thyme

A stalk of rosemary 

Salt and ground pepper to taste

Method:

1. In a pot, place the stock, onion, ginger, potatoes and carrots and bring it to a boil. 

2. Pull off the leaves of the thyme and rosemary from the stem then finely chop them up. 

3. In a bowl, mix the minced beef, herbs, salt and pepper thoroughly. 

4. Using your hands, make tight balls using the beef mix of approximately 2-3 cm in diameter. (I make them small so that they cook quickly.)

5. Once the stock starts to boil, add in the meatballs. Leave it to simmer for about 10 min. 

6. Once the meatballs have all floated to the surface, you know they're cooked. Add in the veg and tofu. 

7. Once the veg have wilted slightly, carefully mix everything up and add salt if necessary and turn off the flame. 

We're done!!

Tip: 

- put your meatball in one at a time just to check that it doesn't crumble when cooking. If it does, make sure you compress the remaining meatballs so that this doesn't happen. 

- use any vegetables that you have in hand

- if you have only dried herbs, use about half a teaspoons each. 

Enjoy!