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.
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...