Seattle is still in the dreary long winter season. Cold, wet, and raining most of the day makes me want to go under my blanket and sleep all day ( I wish!). And I could use a pick-me-up of my good spirits like a steaming hot bowl and tender noodle soup with meatball and vegetable floating in a delicious broth.
Noodle soup perfect for any gloomy days in this jarring winter season. A hearty and flavorful soup will instantly warm you up, make you feel better, and help relieve you from the stresses of rainy days. Nothing Chases away the chill like a cozy bowl of soup.
In the rainy season, when there’s not much to do outside, I love to host a dinner party, gather my friends and host an inspired dinner with a build-your-own noodle soup bowl party. There’s so much fun to do, like a movie night, game night, or karaoke night while enjoying a warm noodle bowl with every spoonful pack of flavor. And help us to stay cozy and warm this winter.
You can beat the winter blues with this bone-warming soups recipe! The best hearty soup recipes that will leave you feeling full and super satisfied.
Meat Ball Noodle Soup
Recipe for 8 people
Ingredients:
12 cups of water in 6 quarts in a stockpot
2 bulb of garlic minced
2 onion, 1 peeled, the other one diced
5 green onion chopped
2 stacks of celery chopped
2 Lb of beef rips
3 candlenut chop
Salt to the taste
1 teaspoon of black pepper
1 teaspoon of white pepper
2 tablespoons of cooking oil
Friend Shallot
1 Tablespoon of Beef bullion or mushroom seasoning (Vegetarian without MSG), or when I don’t have these, I would substitute with 1.5 teaspoon sugar to enhance the taste.
3 small bag of Asian meatball or any meatball ( Italian meatball are fine too)
Chinese Noodle or Spaghetti.
Produce:
Spinach
Fresh mushroom
Carrots
Jalapeno
Green Onion
Boiled eggs cut in halves.
Fried Tofu
Lime
Fresh radish or Pickle radish (see the direction below)
Condiment:
Soy sauce
Sriracha
Sambal Oelek
Direction:
Boil the ribs and 5 cups of water (just enough to cover the rips); heat it for 25 minutes, throw the water and strain the bones. I like lean broth.
Fill the stockpot again with bones and 12 cups of water in 6 quarts stockpot. Cover the pot and bring to a gentle boil.
Reduce heat to a very low simmer and cook with lid slightly ajar ( skimming foam and excess fat occasionally)
This soup needs to simmer for at least 1.5 hours for the rips to get tender. The longer you let it simmer, the better the broth will be. Add more water if necessary to ensure the bones are fully submerged. Alternatively, you can cook the broth in a slow cooker on low for the same amount of time.
While waiting for the broth to simmer, fried the diced onion, garlic minced and candlenut, until slightly golden brown.
Add the peeled onion, fried onion, garlic, and candlenut, also beef ball. And let it cook for another 20 minutes.
If you use spaghetti to substitute the noodle, cook the spaghetti according to the package directions in salted water and 1 tablespoon oil. Drained.
If you use Chinese Noodles, read the direction on the package, prepare and put it aside. I like to cut the noodle a little bit short, so it is easy to put it on the bowl later.
I like to use store-bought fried shallot, but here the recipe if you want to make it from scratch.
Recipe for Radish Pickle.
Ingredient:
Radish, sliced
1 cup of water
4 tablespoons of sugar; you can add more sugar for extra sweetness.
1/4 cup of cane vinegar or apple cider vinegar.
1 small onion, sliced
Please put all of them on the big Jar covered and put it in the refrigerator for one night.
