Meatballs Soup with Homemade Noodle From Scratch
Ingredients
Noodle
- 1 c semolina
- 1 c bread blend flour you can you white bread flour, all purpose flour, white whole wheat flour, whole wheat flour - whichever you have in pantry
- 1 tsp Vegeta powder or just salt
- 2 tbsp olive oil
- 6 baby carrots puree with 3 tbsp water
- 3 tbsp lukewarm water
Meatballs
- 10 tbsp tapioca starch
- 10 tbsp flour
- 3 tbsp vegan chorizo optional, if not using, adjust tapioca starch, flour, and seasonings
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp Vegeta powder
- 2 tsp mushroom powder
- 1 green onion thinly sliced
- 12 baby carrots puree in 5 tbsp hot water if not using chorizo, 8-10 carrots in 3 tbsp hot water
Soup
- 1 L vegetable broth
- 10 c water
- 5 dried shiitake mushroom
- 2 handful dehydrated veggies carrots, potatoes, celeries - bought them at Bulk Barn
- 3 garlic thinly sliced
- 1 green onion thinly sliced
- Vegeta powder to taste
- Better Than Bouillon - no beef/no chicken base to taste
- White pepper powder to taste
Instructions
Noodle
- Sprinkle your working space generously with semolina.
- Take one of the dough and roll it super thin
- Slice into long ropes and sprinkle generously with bread blend, roll ropes into a chunk of noodle
- Repeat with the other dough
- Bring enough water to boil with 2 tbsp water and salt to taste
- Drop noodle into boiling water and cook for 5 minutes
- Take out noodles with slotted spoon, soak them in cold water for a minute, drain.
Meatballs
- Mix everything in a bowl. You should be able to shape mixture into balls
- Bring enough water to boil with 2 tbsp olive oil and salt to taste
- Drop balls and cook for 15-20 minutes. Balls should be floating and cooked through.
Soup
- Bring to boil and cook until dehydrated veggies and mushrooms tender
- Serve meatballs soup with additional sliced green onion, lime/lemon juice, Indonesian sweet soy sauce (kecap manis), Sriracha Hot sauce and Nori sheet slices.