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Fish and Beef Ball Rice Vermicelli Soup
Fish and Beef Ball Rice Vermicelli Soup
This Fish and Beef Ball Rice Vermicelli Soup recipe is a delicious and satisfying appetizer that's perfect for any Asian cuisine lover!
Ingredients
- 8 cups chicken broth
- 4 oz rice vermicelli noodles
- 8 oz fish balls
- 8 oz beef balls
- 1/4 cup onions sliced
- 1/4 cup carrots sliced
- 1/4 cup celery sliced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1 tablespoon garlic chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the garlic and sauté until fragrant.
- Add the onions, carrots, celery, and sauté until the vegetables are soft.
- Add the chicken broth, soy sauce, fish sauce, salt, and pepper to the pot, and bring to a boil.
- Add the fish balls and beef balls to the pot, and let them cook for about 10 minutes.
- Add the rice vermicelli noodles to the pot, and cook for 3-4 minutes or until the noodles are tender.
- Serve the soup hot with some fresh herbs, if desired.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 173kcal (9%)Carbohydrates: 14g (5%)Protein: 13g (26%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 39mg (13%)Sodium: 1239mg (54%)Potassium: 252mg (7%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 688IU (14%)Vitamin C: 1mg (1%)Calcium: 27mg (3%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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