Asian Soup with Meatballs

Yesterday I stayed home: needed some extra sleep. Alas, my refrigerator was rather empty, so I had to think hard about what to make for lunch. This is another meal composed of random things that luckily came out quite tasty.

Asian Soup with Meatballs



Ingredients
32 ounce container chicken stock
1 inch piece ginger, peeled
3 inch lemon grass (hit it with the back of a knife a few times)
2 garlic cloves, peeled and smashed
1 tablespoon soy sauce
1 tablespoon sweet chili sauce
1/3 cup long grained white rice
2 carrots, peeled, thinly sliced on diagonal
a few small meatballs*** per person
cilantro
scallions

Directions
1. Bring chicken stock, ginger, lemon grass and garlic to a boil.
2. Add soy sauce, sweet chili sauce and rice. Lower the heat, cover and let cook for about 12 minutes.
3. Add carrot slices and cook for a few more minutes.



4. Ladle the soup into a bowl (I used the one Jenny gave me years ago), add a few meatballs, and top with cilantro and scallions. ***Make sure not to add ginger or lemon grass to the bowls!***

***Meatballs: I simply combined ground beef, salt, pepper and finely chopped red onion. I formed the mixture into small balls and browned them in a pan.