Meatball and Tofu Soup
From fridge to table in 15 minutes, with no fresh ingredient strictly required.
- Time
- 15 min
- servings
- 3
- Spice level
- Not spicy
- Estimated cost per serving
- Rp 7.000
Equipment used:StovePot
Contains: Gluten, Soy
Ingredients
Quantities adjust automatically.
- 10 pcBeef meatballNot yet
- 3 pcTofuNot yet
- 1 pcCarrotNot yet
- 1 bunchMustard greensoptionalNot yet
- 1 packRice vermicellioptionalNot yet
- 4 cloveGarlicNot yet
- 1 stalkSpring onionNot yet
- 1 stalkCeleryoptionalNot yet
- 1 tspPepperNot yet
- 1 tspStock powderNot yet
- 1½ tspSaltNot yet
- 2 tbspFried shallotsoptionalNot yet
- 1 tbspCooking oilNot yet
Method
- 1
Fry the chopped garlic until golden, add 1 litre of water, and bring to a boil.
- 2
Add the carrot, cook 4 minutes, then add the meatballs and tofu.
- 3
Season with pepper, stock powder, and salt. Add the vermicelli and greens.
- 4
Finish with spring onion, celery, and fried shallots.
Estimated nutrition per serving
- Energy
- 219 kkal
- Protein
- 14 g
- Carbohydrate
- 14 g
- Fat
- 13 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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