Vermicelli And Meat Ball Soup

500 gms. cabbage, shredded
60 gms. vermicelli
3 cups each of chicken stock and tomato juice
salt and pepper to taste.
For Meat Balls :
250 gms. minced mutton
3 tbsp. minced onion
tsp. minced ginger
1 egg
1 tsp. brandy
salt to taste.

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Mix all the meat ball ingredients together.
Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour.
Fry vermicelli in a little oil to a golden colour.
Bring stock and tomato juice to boiling point, add salt and cabbage and cook till the cabbage is almost done, put in the balls and boil for 2 mins.
Sprinkle pepper and vermicelli on top and serve immediately. 

Posted in: Recipes, Soups