Bring a large pan of water with the stock cubes to the boil. Finely slice the vegetables, slice the onion in rings, crush the garlic and add to the broth. Boil for five to ten minutes. Mix the minced beef with the ketjap and season with herbs. Shape into small balls and add to the soup for the last five minutes. Tip: only add the meatballs at the end to prevent them from drying out. Season with salt, pepper, a tablespoon of olive oil and a teaspoon of sambal. Add the beansprouts just before serving.
Hearty Vegetable Soup With Meatballs
- Difficulty Level Intermediate
Ingredients
- Ingredients (2 people)
- 2 beef stock cube
- 250 Gram lean minced beef
- 1 onion
- 140 Gram carrots
- 10 florets broccoli
- 3 sticks celery
- 150 Gram beansprouts
- 1 clove garlic
- 1 tablespoon Indonesian ketjap
- 1 tablespoon olive oil
- 1 teaspoon sambal
- teaspoon pepper
- salt
Instructions
- 1. Bring a large pan of water with the stock cubes to the boil.
- 2. Finely slice the vegetables, slice the onion in rings, crush the garlic and add to the broth.
- 3. Boil for five to ten minutes.
- 4. Mix the minced beef with the ketjap and season with herbs.
- 5. Shape into small balls and add to the soup for the last five minutes.
- 6. Tip: only add the meatballs at the end to prevent them from drying out.
- 7. Season with salt, pepper, a tablespoon of olive oil and a teaspoon of sambal.
- 8. Add the beansprouts just before serving.
- Course : Soup
- Recipe Type : Lunch-2, Phase 2
- Ingredient : Beansprouts, Beef Stock Cube, Carrots, Clove Garlic, Florets Broccoli, Indonesian ketjap, Lean Minced Beef, Olive Oil, Onion, Pepper, Salt, Sambal, Sticks Celery
Instructions
- 1. Bring a large pan of water with the stock cubes to the boil.
- 2. Finely slice the vegetables, slice the onion in rings, crush the garlic and add to the broth.
- 3. Boil for five to ten minutes.
- 4. Mix the minced beef with the ketjap and season with herbs.
- 5. Shape into small balls and add to the soup for the last five minutes.
- 6. Tip: only add the meatballs at the end to prevent them from drying out.
- 7. Season with salt, pepper, a tablespoon of olive oil and a teaspoon of sambal.
- 8. Add the beansprouts just before serving.
About Chef
About Jos Stuyver
Jos Stuyver is the founder of the Momentum® weight loss programme. Having started his professional life as a physiotherapist, he has branched out in several different directions over his forty-year career. For many years, he worked as an orthomolecular therapist. During his experience in his practice, he became increasingly convinced that obesity was the cause of many health problems. Preferring to tackle problems at source, Jos developed and refined the Momentum® weight loss programme.About Jos Stuyver
Jos Stuyver is the founder of the Momentum® weight loss programme. Having started his professional life as a physiotherapist, he has branched out in several different directions over his forty-year career. For many years, he worked as an orthomolecular therapist. During his experience in his practice, he became increasingly convinced that obesity was the cause of many health problems. Preferring to tackle problems at source, Jos developed and refined the Momentum® weight loss programme.Products
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Momentum Program
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$ 60.00
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$ 100.00
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Momentum Antioxidant
$ 200.00
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Momentum Carnitine
$ 90.00
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