.jpg&w=3840&q=75)
4 Serves
90 Mins
In a large mixing bowl, combine the ground beef, tapioca starch, minced garlic, salt, and pepper. Knead the mixture by hand until it becomes smooth and sticky.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
SpanishVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
150 µg / 400 µgCalcium
238 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
209 mg / 420 mgPhosphorus
347 mg / 1,250 mgPotassium
1199 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Bring a large pot of water to a gentle simmer. Shape the meat mixture into small, uniform balls and drop them carefully into the simmering water.
Once the meatballs float to the surface, remove them with a slotted spoon and set aside. In the same pot, add the beef stock, sliced onions, and additional seasonings to create the soup base.
Return the meatballs to the hot broth and simmer for an additional 10 minutes before serving hot.
4
g19
g30
g
Nigerian
Moroccan