Name: Tibetan Meatball Soup
Yield: Serves 4
Cuisine: Tibetan
Ingredients: 1½ teaspoon crushed Sichuan peppercorns (yerma); 1 large garlic clove, finely chopped; 1½ small red onion, finely chopped; 1 free-range egg; 350 g (12 oz) minced (ground) beef, ideally 15–20% fat content; Coriander (cilantro) leaves, to garnish; 125 g (4½ oz) baby spinach leaves, washed; Plain (all-purpose) white flour, for dusting; 1 teaspoon salt; 1½ teaspoons ground coriander

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

In Tibet, the practice of brides taking several husbands from the same family has been commonplace since ancient times. Yeshi’s mother married two brothers, and Yeshi and his brothers and sisters know them simply as ‘older father’ and ‘younger father’. Officially this system is now forbidden under Chinese law, but in rural areas it remains normal practice. Given the specif

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of