Macaroni Meat Drop Soup

I can't call this "meatball soup" because I did not form the minced meat into balls, but rather I dropped them into the boiling broth in odd shapes (just like how they do in pork noodle soup).

So I figured, if there is an egg drop soup, then there should be a meat drop soup. Which really takes the pressure off having to roll the minced meat into balls which can be quite tedious.

I wanted something hearty for breakfast. Cannot survive just on overnight oats now, can we? So I figured that a soup with proteins, carbohydrates and vegetables was the way to go.

Since I already had some bone broth prepared, it was rather convenient for me to make this macaroni soup. Ever since making bone broth (perhaps I should share on a post) I have not used chicken stock cubes because my home made bone broth is so robust and packed with flavors (and collagen too).

I guess this is no different from having a regular noodle soup for breakfast. I like it a lot and it is very filling. More soups for breakfast please!

Macaroni Meat Drop Soup

Recipe source : Phong Hong

Ingredients :

- 300g minced meat

- 1/2 tsp salt

- 1 tsp pepper

- 1 tsp onion powder

- 1 tsp sesame oil

- 1 tbsp tapioca starch or cornflour

- 1 egg

- 1.25 litre bone broth

- fresh corn kernels from 1 ear of corn

- 1 carrot, cut into small cubes

- 1 stalk celery, thinly sliced at an angle
- 1 cup elbow macaroni

- salt and pepper to taste

Method :

1. In a mixing bowl add minced meat, salt, pepper, onion powder, sesame oil, tapioca starch and egg. Mix everything together until the meat comes together. Set aside.

2. Bring bone broth to a boil and add carrots and corn.

3. Pinch off pieces of the minced meat and drop it into the boiling soup.
4. Add macaroni and cook until macaroni is done.

5. Add celery and simmer for 5 minutes (I like the celery still crunchy)

6. Season with salt and pepper.