I thought I’d take a break from the heavy stories I’ve shared and share with you a recipe of one of my favorite soups!
A few days ago, I was on the phone with my mom. I am grateful to have her healthy and alive. She usually asks what I’m eating, so I asked her what she was having. She said she was just doing a simple ground beef meatball (with glass noodles) and cucumber soup.
A few simple ingredients:
*half a pound to 1 pound of ground beef
*two cucumbers (peel and cut)
*one teaspoon (or more) black pepper, you’ll want a lot!
*half teaspoon salt (for meatball mix) and half teaspoon for broth (flavor to taste)
*two to three green onion stalks (optional, if you do not like onions)
*one bundle/bunch mung bean string noodles aka Glass noodles or Wai Wai noodles (you’ll want to trim into quarter inch in length)
*6-8 cups Water (if you want more soup, add more water)
Start by soaking noodles for a few minutes in very warm water.
Next, in a pot add 6-8 cups of water on high to bring to a boil. You’ll want to make small meatballs out of ground beef and noodles; so in a medium sized bowl, mix ground beef with cut noodles together. Add when water boils let it cook medium to high. Set timer for seven minutes.
Peel and cut up cucumbers into slices and then into quarters (set aside).
When timer dings. Add cucumbers and set timer now for five minutes. Taste as you go (my measurements for salt and pepper are a guestimate; sorry it’s out of habit!)
A couple of notes. You want it with a strong black pepper taste! As for salty flavor: you want it just enough flavor, not over salty. The soup takes about 15 minutes total! If want the cucumbers more tender, you can cook them longer. If you want to cook both ground beef and cucumbers about the same time, then cut the cucumber one inch thick. The soup is as simple as I described.
Simple and delightfully delicious!
You can serve with some white rice: it’s great summer, spring, fall or winter.