How about some pasta soup today? When I'm craving for something soupy and light but filling at the same time, then I usually would go for a pasta soup such as this one. It's light and refreshing with cauliflower as the main vegetable and some meatballs to sweeten each spoonful. So here you have it, I combined the concept of the Vietnamese soup, "canh" into this quasi-Italian soup but with a punch of fish sauce. Give it a try and see how flavorful and filling this pasta soup is!
RECIPE for 4 servings.
1 lb ground beef
3 tbs panko Japanese bread crumb
1 handful of chopped cilantro
2 tbs fish sauce
1 tbs sugar
1 tsp salt
1 tsp black pepper
Combine all ingredients above well. Roll into 2-inch meatballs
1 small head of cauliflower. Cut into soup-spoon size pieces
8 cups (2 quarts) chicken stock
8 oz. of acini de pepe (small-bead pasta) or similar pasta for soups
In a soup pot, bring chicken stock to a boil.
Drop in meatballs. Cook them for about 5 mins. Lower heat to medium.
Add in the pasta, straight from box. Let it cook for 8 mins.
Drop in the cauliflower. Cook for another 3 mins. Turn off heat.
Add additional fish sauce to your taste.