Kimchi Beef Meatball Soup

Name: Kimchi Beef Meatball Soup
Cook time: 35 min
Total time: 35 min
Cuisine: Asian, Korean
Ingredients: 1 1/2 lbs ground beef; 2.5 cups cabbage kimchi (1 1/2 cups minced, 1 cup chopped), divided; 3 scallions, white parts minced, green parts sliced thin on bias, divided; 2 tbsp coconut oil; 3 garlic cloves, minced; 1 tbsp grated fresh ginger; 4 cups beef broth; 2 tsps toasted sesame oil, divided

4 steps

Cook:35min

Updated at: Sun, 14 Jul 2024 23:55:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories557.6 kcal (28%)

Total Fat44.8 g (64%)

Carbs4.2 g (2%)

Sugars1.3 g (1%)

Protein33.3 g (67%)

Sodium1478 mg (74%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 lbsground beef

2 ½ cupscabbage kimchi

1 1/2 cups minced, 1 cup chopped, divided

3scallions

white parts minced, green parts sliced thin on bias, divided

2 Tbspcoconut oil

3garlic cloves

minced

1 Tbspfresh ginger

grated

4 cupsbeef broth

2 tspstoasted sesame oil

divided

Instructions

Step 1

Add ground beef, minced kimchi, 1 tbsp scallion whites, and 1 tbsp scallion greens to bowl and gently knead with your hands until combined. Pinch off and roll meat mixture into 1 3/4 inch balls (you should have about 30 balls)

Step 2

Heat coconut oil in Dutch oven over medium heat until shimmering. Add remaining scallion whites, garlic, and ginger and cook until fragrant, about 1 minute. Stir in chopped kimchi and cook until softened, about 2 minutes. Stir in broth, then gently add meatballs and bring to simmer. Reduce heat to low, cover, and cook until meatballs are cooked through, 4 to 6 minutes, gently stirring to redistribute meatballs halfway through cooking. Season with salt and pepper to taste. Drizzle each portion with 1/2 teaspoon sesame oil and sprinkle with remaining scallion greens before serving.

Step 3

Shaped meatballs, prepared through step 1, can be refrigerated for up to 24 hours.

Step 4

Soup can be refrigerated for up to 3 days. To reheat, bring soup to gentle simmer in saucepan or microwave in bowl until steaming