Asian Style Beef Meatballs And Radish Soup Recipe

Feeling like I needed a cozy escape in a bowl, I came up with this Asian Style Beef Meatballs and Radish Soup—it’s like a warm hug with an umami kick that brightens up the simplest of days. Let’s dive into how to make this soul-soothing dish!

This Asian Style Beef Meatballs and Radish Soup is so comforting and warm. Tender meatballs made from ground beef mixed with soy sauce, sesame oil, and garlic are married to the cleansing flavor of daikon in this soup.

The broth is packed full of beef flavor with just the right amount of ginger. This is one healthy and nourishing meal.

I always garnish with fresh cilantro and these irresistible green onions.

Asian Style Beef Meatballs And Radish Soup Recipe Ingredients

• Ground Beef: Rich in protein and essential amino acids, provides hearty flavor and texture.
• Daikon Radish: Low-calorie root vegetable high in fiber, adds subtle sweetness and crunch.
• Garlic: Boosts flavor with aromatic pungency, may have antimicrobial and health benefits.
• Soy Sauce: Adds umami savory depth, complements the meat and enhances overall flavor.
• Ginger: Warm, spicy notes, aids digestion and has anti-inflammatory properties.
• Sesame Oil: Nutty, aromatic oil, adds depth and traditional Asian flair.
• Fish Sauce: Fermented condiment, brings salty, umami complexity to the soup.

Asian Style Beef Meatballs And Radish Soup Recipe Ingredient Quantities

• 1 pound ground beef
• 1 egg
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1/4 cup breadcrumbs
• 2 green onions, finely chopped
• 1 teaspoon grated ginger
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 4 cups beef or chicken broth
• 1 large daikon radish, peeled and sliced
• 1 tablespoon fish sauce
• Salt, to taste
• Chopped cilantro, for garnish
• Sliced green onions, for garnish

How to Make this Asian Style Beef Meatballs And Radish Soup Recipe

1. In a spacious mixing bowl, mix together the ground beef, egg, soy sauce, sesame oil, minced garlic, breadcrumbs, green onions, grated ginger, sugar, and white pepper. Ensure that the mixture is uniform in texture and color.

2. Mold the meat mixture into small balls with your hands. Make each ball about 1 inch in diameter. Use a plate to hold the meatballs while you prepare to brown them.

3. In a big pot, take the beef or chicken broth to a gentle boil over medium-high heat.

4. Place the daikon radish, sliced, into the boiling broth, and turn the heat down to a simmer. Let it cook for around 10 minutes, or so, until the radish becomes near tender. It doesn’t have to be fully tender at this stage, because after this the broth will be thickened and the radish will have more time to become tender.

5. Slowly place the meatballs in the broth, taking care not to push too many into the pot at once. Let them simmer for about 15 minutes, during which time you may be tempted to peek and check for doneness. Don’t! They’ll be much better if you can keep your eyes off them and let the steam do its work.

6. Whisk in the fish sauce and taste the soup. Add salt as needed to bring the taste to a level that is satisfactory.

7. When everything is cooked, turn off the heat and let the soup sit for a few seconds. It’s a very hot liquid, and stopping the cooking process immediately lets you enjoy the not-so-scorching temperatures. If you don’t stop the cooking, your soup will become a sort of broth-escalation, with components continuing to cook, becoming more tender, and flavors continuing to deepen in the not-so-slow cooking process.

8. Serve the soup in bowls, making sure that each serving has a fair share of the meatballs and radish.

9. Top each bowl with some chopped cilantro and sliced green onions to add a burst of freshness and flavor.

10. Enjoy your Asian Style Beef Meatballs and Radish Soup with the soup served hot.

Asian Style Beef Meatballs And Radish Soup Recipe Equipment Needed

1. Mixing bowl
2. Measuring spoons
3. Chef’s knife
4. Cutting board
5. Grater or Microplane
6. Large pot
7. Whisk
8. Plate (for meatballs)
9. Ladle
10. Serving bowls

FAQ

• Can I use a different type of meat for the meatballs?Certainly, ground pork, chicken, or turkey may be employed in place of the beef, if you so desire.
• What can I use instead of daikon radish?If daikon is not available, you may use:

  – Regular radishes
  – Turnips
  – Carrots

  Source: My Little Japanese Cook Book.

• How can I make this soup gluten-free?Use breadcrumbs that are free of gluten and tamari in place of the soup’s regular soy sauce, and the nutrition associated with this soup remains intact and gluten-free.
• Can I make the meatballs in advance?Certainly, you can assemble the meatballs in advance and refrigerate them for a period of time up to a day before you actually cook them.
• How do I adjust the spice level?If you want to pump up the heat, add a pinch of chili flakes or a dash of hot sauce to the broth or meatball mixture.
• What should I serve with this soup?Steamed jasmine rice or a side of stir-fried vegetables makes it all the more tasty.
• How long should I cook the meatballs?The meatballs should be completely cooked and no longer pink inside after 15 to 20 minutes of simmering in the broth.

Asian Style Beef Meatballs And Radish Soup Recipe Substitutions and Variations

Ground turkey or ground chicken: Use these for a lighter option. Substituting all of ground beef may require adjusting the final seasoning to taste.
Panko breadcrumbs or ground crackers can be used to replicate the texture of breadcrumbs.
Tamari or coconut aminos can be used as a substitute for soy sauce, making them excellent options for anyone with gluten sensitivities.
Daikon radish.
Use turnips or parsnips as an alternative.
Fish sauce: If you don’t have fish sauce, substitute with a similar amount of Worcestershire sauce. It has a similar flavor, and it’s often made with anchovies.

Pro Tips

1. For added flavor, consider browning the meatballs in a skillet over medium-high heat before adding them to the broth. This creates a nice crust and enhances the overall taste of the dish.

2. To ensure the meatballs hold their shape and do not fall apart in the broth, chill the formed meatballs in the refrigerator for about 20 minutes before cooking. This helps them firm up.

3. Experiment with additional aromatics, such as star anise or a cinnamon stick, by adding them to the broth while simmering the radish for a more complex depth of flavor.

4. If you prefer a touch of spice, consider adding a dash of chili oil or a few crushed red pepper flakes to the soup before serving for a bit of heat.

5. For a richer broth, use homemade beef or chicken stock instead of store-bought. This can enhance the overall quality and depth of the soup’s flavor.