It’s the kind of soup you can eat all year round. The thing I love most about this simple meal is that it’s quick. Very quick. You see, I’m on a quest to find super quick and easy family meals to make, especially at the moment.
Family life has changed a lot this year with all the children at school. My older kids do more extracurricular activities out of school and this leaves us coming home after 7pm on some nights. I’ve struggled with this over the last couple of months, but I’m starting to adjust to the new levels of organisation needed to make it work. One of the ways I do this is by preparing meals in advance as much as possible.
Because easy meals are on my radar at the moment, I’m looking for inspiration everywhere and anywhere and I saw by a picture on Instagram by Gary from Yummy Lummy of a simple beef soup he made. I thought it could be something I could adapt into a throw together meal on those nights when I have little time at home. So here it is.
Meatballs – my recipe, full of veges is here – I make a double batch and then freeze half. On the day of making the soup, I leave the meatballs in the fridge to thaw. (Or you can use Chinese sausage like Gary does).
125 gram packet of rice Vermicelli noodles
1 Litre Beef Stock
2 cups of water
Salt & Pepper to taste
Veges of choice – chopped small (I used what I had in the fridge at the time: Bok Choy, 2 Carrots, Shallots)
Soy Sauce (optional splash to serve)
1. Heat the beef stock and water to boil. Add vegetables according to cooking time. So I added carrots & shallotts first and the bok choy a few minutes before serving.
2. I heated the meatballs a little in the microwave first, and then dropped them into the boiling water to cook them until heated through (about 5 minutes). The only trick is to not over stir the mixture.
3. Take soup off the heat and add noodles. Serve once the noodles are soft (only takes a few mintues).
Everyone loved it! It’s a fun meal to eat.