Bullet Soup

Method

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1. Mix the beef, grated onion, garlic, salt and pepper in a bowl with your hands until well combined. Roll into balls about 2.5 cm across, making around 60.

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2. Spread the flour on a plate and roll the balls in it, one at a time, until lightly coated.

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3. Put the floured meatballs in a large pot and pour over the cold stock. Bring slowly to the boil, stirring gently, and skim off any foam.

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4. Add the carrots, celery, potatoes, chopped onion and bay leaves. Reduce the heat and simmer for 25 minutes, until the vegetables are tender and the broth has thickened slightly.

   Mark done Start 25 min timer

5. Add the pasta and simmer for 8 to 10 minutes, until tender.

   Mark done Start 8 min timer

6. Remove the bay leaves, add the parsley and taste, adding the salt as needed. Serve hot with bannock.

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Chef’s Tips

• Start the meatballs in cold liquid and bring it up slowly. The flour comes off gradually and thickens the broth, and the meatballs hold together.
• Keep the meatballs small, about 2.5 cm. Larger ones need longer, and the vegetables overcook.
• Add the pasta near the end. It keeps swelling in the broth and soaks it up, so the soup is thickest on the day it is made.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Bannock
• Butter
• A dill pickle

Storage & Reheating

Keep in the fridge up to 4 days and thin with water when reheating, since the pasta absorbs the broth. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.