Ginger noodles with chicken meatballs

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Ingredients

For meatballs:

• 1 small onion;
• a few feathers of green onions;
• 100 g of ground beef;
• ¼ teaspoon ground white pepper;
• ¼ teaspoon of sugar;
• ¼ teaspoon vegetable broth powder or ½ bouillon cubes;
• 1 ½ tablespoon of olive oil.
  
  

For soup:

• 1 liter of water;
• 1 piece of ginger (15 cm);
• 1 vegetable broth cube;
• 3 teaspoons of fish sauce;
• ½ tablespoon of olive oil;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 300 g of watercress;
• 60 g of egg noodles;
• a few feathers of green onions;
• 6 sprigs of cilantro;
• 1 chili pepper.
  
  

Preparation

Mix the crushed onion and green onions, minced meat, pepper, sugar, bouillon cube and a tablespoon of olive oil. Beat forcemeat with a fork for 5 minutes. Then oil your hands with the remaining oil and blend small meatballs.

Pour into a saucepan or pot of water and put on medium heat. Add the peeled and crushed ginger, broth cubes, fish sauce, butter, salt and pepper. Bring to the boil, lay the meatballs and cook them for 2 minutes.

Add the sliced ​​watercress to the soup. After a minute, put the noodles and cook until ready, stirring occasionally.

Pour the prepared soup on plates and decorate with chopped onion, cilantro and chili.