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Prepare the Meatballs

  • Ground Beef 3 lbs.
  • Soy sauce 3 T.
  • Vinegar, rice wine 3 T.
  • Salt 2 t
  • Sesame oil
  • Cornstarch 0.5 cup
  • Scallions, bunch, minced 1 each
  • Garlic clove, minced 2 each

Prepare the Soup

  • Onion, diced 1 each
  • Peanut oil 1 T.
  • Garlic, minced 1 T.
  • Ginger root, minced 1 T.
  • Knorr® Professional Liquid Concentrated Chicken Flavor Base, prepared 1 gal
  • Udon noodles, cooked 1 lbs.
  • Spinach, chopped 1 lbs.
  • Sesame oil 2 T.
  • Meatballs, prepared 75 each
  1. Prepare the Meatballs

    • Mix all ingredients in a large bowl until well incorporated.
    • Using a #40 scoop, make meatballs (should form 75 - 1" round balls. Refrigerate.
  2. Prepare the Soup

    • Sauté onion in peanut oil until soft, add garlic and ginger.
    • Add chicken base and bring to a boil, the reduce to a simmer.
    • Add meatballs (sub recipe below) and cook until done, about 8 minutes (skim surface during cooking).
    • Make a slurry with cornstarch and add to the soup.
    • Add spinach, noodles and cook about 2 minutes.
    • Top with sesame oil and serve.
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