Mondo Recipe of the Month – Vince Garreffa’s meatball soup

Cool days have been rare, so grab the opportunity to have a warming soup which is very filling, thanks to the tasty meatballs and your choice of noodles. If you wish, the meatballs can be made in advance and kept frozen for a month until you need a quick meal.

Vince Garreffa’s meatball soup

Servings: 4


Meatball ingredients

  • 1 kg minced beef steak low fat
  • 1 cup finely chopped onion
  • 1 tablespoon of fine chopped tender lemon grass
  • 3 cloves of garlic finely chopped
  • ½ cup chopped fresh coriander
  • 1 tablespoon fine chopped fresh chilli
  • 1 tablespoon beef stock powder
  • 1 tablespoon plain flour
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon Hoi sin sauce
  • 1 tablespoon sugar

Broth ingredients

  • 2 litres cold water
  • 2 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sambal oelek
  • 2 cloves crushed garlic
  • 4 spring onions thin cut on an angle


  • Mix your meatball ingredients really well then roll into golfball-size or grape-size balls, these can be frozen. To prepare your soup, boil the water, fish sauce, sesame oil, sambal oelek and garlic for five minutes, then add meatballs and cook at a good simmer for 20 minutes (five minutes more if meatballs are frozen). Now add the spring onion and rest for five minutes to infuse before serving hot.
  • If you are serving noodles add the prepared noodles of your choice at the same time as the spring onion.

Buon appetite!

Mondo Butcher and Grocer is located at 824 Beaufort Street, Inglewood.
They are open Tuesday to Friday 9am – 5.30pm Saturday 8am to 2pm.
Phone 9371 6350 or visit