How to make beef balls soup?

Beef balls are a specialty of the Chaoshan area. Due to the unique cooking method, the beef balls are refreshing and chewy. There are many ways to use beef balls to make soup, but generally you only need to pair them with some vegetables so that the taste of the soup will be more balanced.

1. First, chop the beef into puree. Wash and mince scallions and mushrooms, and put them into a bowl with the minced ginger and beef puree. Add eggs. Add an appropriate amount of starch, sesame oil, light soy sauce, a small amount of salt and pepper, then stir vigorously in one direction with chopsticks for about 5 minutes.

2. Boil water in a pot. Wash your hands thoroughly, grab a handful of minced meat with your left hand, then squeeze it into a round ball with your hand, catch it with a spoon in your right hand, and put it into boiling water. Once it touches the hot water, a meatball is basically formed. All the balls floated out of the water. Then turn off the heat. Skim off the foam and set aside.

3. Wash the tomatoes and make a cross-shaped cut on the top. Boil hot water in a pot, put the tomatoes in, blanch for half a minute, and remove. Peel the skin of the tomatoes. Dice the tomatoes and place in a bowl for later use. Heat a wok and pour a small amount of cooking oil. Pour tomatoes into the pan and stir-fry for a while. Add tomato paste and fry for a while, then mash the tomatoes. Pour the beef meatballs and the soup for making meatballs into the tomato pot. Bring to a boil, sprinkle with coriander and turn off the heat and serve.

Tips:

Although we despise the meatballs sold outside because they are mixed with a lot of flour and taste too floury and have little beef flavor, you still need to add a certain amount of starch when making beef meatballs at home, otherwise the beef meatballs will taste very tough. After adding the right amount of starch, the taste will be smooth and tender.