Vietnamese Beef Meatballs Soup and why not? I have all the reason to make this soup just because 1. I am craving it 2. My children have nothing but beef noodles phrase spewing from their mouths and 3. I need to use my left over meatballs in the freezer. And I think those are valid reasons.
I am ready. I gathered all my courage to face my demons…demons of spending, that is. I really need to conquer it… I have to face it, it is now or never. I need to control myself. I need to stop going to my most favorite Vietnamese restaurant on my days off and spend $ 9.00 per bowl of Vietnamese Beef Meatballs Soup. Every time I go there and spend that amount of money, I have a pang of guilt because spending that much for a small bowl of soup is utter foolishness. Yes, I’m aware it costs too much, but who listens to one’s conscience anyway when confronted with soup yearning. I must have my fill or else I will grouchy like an untamed mother lion.
BUT TODAY IS DIFFERENT… so many times I have failed this quest but this time is different. I have resolved to win!!
As I am about to open the door of the restaurant, which I am not supposed to be anyway, I turned around and went straight ahead to the nearby Asian store and bought all the needed Vietnamese Beef Meatballs Soup ingredients which cost me $3.00 for 2 lbs for a bag of beef bones for my noodle’s broth. As I drove away, I saw the sign of the restaurant in the corner of my eye with the Vietnamese Beef Meatballs Soup images flashing through my head, I was in despair and proud at the same time. Proud that I controlled myself, in despair that since I decided to make my beef noodle soup, I have to wait for the next day to have my Vietnamese Beef Meatballs Soup fill. AND I ALSO FELT LIKE WINNER. I just save money today. With the ingredients I bought, I made 5 Vietnamese Beef Meatballs Soup noodle bowls plus leftover and I felt proud of myself…
I am not saying that I will not go back to my fav Vietnamese restaurant because I now know how to make my own Vietnamese Beef Meatballs Soup. Instead, I have an option to make my own and save a bit of money sometimes.
THIS FILLING (I tried both and both are delicious. in this post, I used the second one
- 3 lbs. lean hamburger meat ground beef
- 1 can evaporated milk
- 2 cups Quaker minute oatmeal not old fashioned
- 2 well beaten eggs
- ½ cup finely chopped onion
- ½ teaspoon garlic powder
- 2 teaspoons salt
- 1/ s teaspoon pepper
- 2 teaspoons chili powder
OR THIS FILLING:
- 1.41 lbs ground pork
- ½ cup yellow onion finely chopped
- ½ cup carrot finely chopped
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 lbs huge beef bones with marrow
- 10 cups water you can use the store bought beef broth too
- 1 packet of Gia Vi Pho Bo Artificial Beef Flavor Broth - 2.7oz)
- 1 medium size red onion ½ cup when chopped
- 2 stems green onion
- 1 inch size of fresh ginger crushed
- 1 stem lemon grass
- 8 pieces Homemade Meatballs
- Green Onions
- 1 lb Jiangxi Rice Stick
- The night before, put all of the broth ingredients in the crock pot . Let it cook overnight.Season with the Gia Vi Pho Bo (Artificial Beef Flavor Broth) according to your taste.
- The next day, add in the steamed meatballs and let it warm.
Mix the meatballs ingredients and shape into balls (a scoop works well):
- Steam the meatballs until cook through and freeze for next use.
- Cook the rice sticks per package instruction and divide them into 4 bowls and add the steamed (frozen) meatballs.
- Pour in the broth to the bowls. Add the rest of the garnish. Refrigerate left over for the next meal.
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