- 200 g minced lamb
- 1 small size onion or 50 g, finely chopped
- 2 cloves crushed garlic
- 1 tablespoon oyster sauce
- 4½ cups or 1125 ml water
- 1 sachet MAGGI Chicken Noodle Soup
- 1½ tablespoons light soy sauce
- ½ tablespoon fresh ginger, cut into thin slices
- ½ cup spring onions or 35 g, cut into thin slices
Indonesian Meatballs Soup
INGREDIENTS
Indonesian Meatballs Soup with
Indonesian Meatballs Soup with 
- 200 g minced lamb
- 1 small size onion or 50 g, finely chopped
- 2 cloves crushed garlic
- 1 tablespoon oyster sauce
- 4½ cups or 1125 ml water
- 1 sachet MAGGI Chicken Noodle Soup
- 1½ tablespoons light soy sauce
- ½ tablespoon fresh ginger, cut into thin slices
- ½ cup spring onions or 35 g, cut into thin slices
NUTRITIONAL INFORMATION
Indonesian Meatballs Soup with
Indonesian Meatballs Soup with
- Energy 142 (Kcal)
- Protein 7.3 (g)
- Carbohydrate 9.4 (g)
- Total Fat 9.1 (g)
HOW TO PREPARE
Indonesian Meatballs Soup with
Indonesian Meatballs Soup with
1
Combine minced lamb, onion, garlic and oyster sauce in a large bowl. Roll the mixture into small balls.
2
Add water, MAGGI Chicken Noodle Soup, Soy sauce and ginger to a large saucepan. Bring to boil then add meatballs and simmer uncovered for 10 minutes or until meatballs are cooked. Remove from heat.
3
Add spring onions and serve.
REVIEWS
Indonesian Meatballs Soup with
