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For the soup:
1 tsp Ground Nutmeg
1 tsp Red Chillies Crushed
½ tsp salt
½ tsp pepper
2 nests rice noodles or vermicelli noodles
2 celery sticks
5 cloves garlic, fried whole
1L beef broth
Handful of chopped parsley for topping
For the meatballs:
200g minced beef
40g tapioca flour
4 garlic cloves
3 shallots, sliced
1 tsp salt
1 tsp pepper
2 ice cubes
Add the beef broth into a pot over a medium heat.
Add the celery, fried garlic cloves, sliced shallots, Ground Nutmeg, Red Chillies Crushed, salt and pepper and reduce to a simmer.
In a food processor, add the minced beef, egg, garlic, salt, pepper and ice cubes. Blend until a smooth paste is formed.
Add the tapioca flour little by little, mixing as you go. Pour the paste into a mixing bowl. If the consistency is too runny, add a little more flour.
Take one tablespoon of paste and shape it into a meatball shape. Place it into your pot of broth. Cook for around 10 minutes.
Add the nests of noodles to the broth and cook for around 3 minutes until soft.
Add a handful of chopped parsley and serve.