Recipe via The Bald Gourmet with slight modification of my own :)

Ingredients:
­čö╣500g minced beef

­čö╣4 tablespoons dark soy sauce

­čö╣1 teaspoon ground white pepper

­čö╣2 cloves finely chopped garlic 

­čö╣½ teaspoon extra virgin olive oil 

­čö╣4 ounces water

­čö╣6 cups chicken stock

­čö╣1 bunch coriander

­čö╣½ teaspoon salt

Instructions

1. Combine minced beef, soy sauces, white pepper, salt, garlic, sesame oil, and water in a large bowl, mixing well to evenly disperse seasonings in the pork. Though the water is not strictly necessary, it will give the meatballs a softer texture. 

2. Let sit for 10-15 minutes to allow the beef to marinade in the seasonings.

3. Form the beef mixture into loose bite-sized balls and set aside.

4. Bring chicken stock to a boil. Once boiling, add the beef meatballs to the stock.

5. As the meatballs cook, they will release much of the soy sauce and turn the soup broth a rich dark color.

6. When stock returns to a boil and the meatballs float to the top, the soup is done.

7. Serve with a large handful of coarsely chopped coriander.

8. Remove from heat. Let the soup rest for 30 minutes before serving (to allow it to be more flavorful). 

** I used spaghetti to substitute with egg noodles. Spaghetti should be boiled separately.

Enjoy!

Stephanie x

Published by Stephanie Yiap