Sopa tailandesa de albóndigas y huevo hilado

Ingredientes

• 1 pound ground beef
• 1/2 cup panko bread crumbs
• 1 large egg
• 3 to 4 tablespoons Thai red chili paste
• EGG DROP SOUP:
• 8 cups ramen broth
• 1 cup shredded carrots
• 1 cup chopped green onions
• 4 large eggs, lightly beaten
• Fresh cilantro leaves

Preparación

1. 1

   Mix and bake the meatballs: Preheat the oven to 375°F. Crumble the ground beef into a large bowl. Add the panko, one egg and the Thai red chili paste, and mix lightly but thoroughly, just until everything is combined. Shape the mixture into 1-1/2-inch balls and place them on a greased rack set over a shallow baking pan. Bake the meatballs, uncovered, until the meatballs are cooked through and no longer pink, about 15 to 18 minutes,. Editor’s Tip: Use a light touch when mixing and shaping the meatballs to keep them tender.

2. 2

   Simmer the broth and vegetables: While the meatballs are in the oven, bring the ramen broth to a boil in a large saucepan over medium heat. Reduce the heat to a simmer and add the carrots and green onions. Cook them until the carrots are tender, abour five to seven minutes.

3. 3

   Add the eggs and meatballs: Slowly drizzle the remaining beaten eggs into the simmering broth, stirring constantly. Add the baked meatballs and heat them through. Ladle the soup into bowls and garnish it with fresh cilantro. Editor’s Tip: For delicate egg ribbons, crack the eggs into a liquid measuring cup with a spout, then beat them before adding to the soup. The spout makes it easier to drizzle the eggs slowly into the hot broth.