Cardamom Long Grain Rice Soup with Meatballs

Cook long grain rice according to package instructions together with crushed cardamom pods and seeds.

For the meatballs: Peel garlic. Clean spring onion, chop liter of spring onion and garlic. Mince with pork fat, egg white and spices in a blitz chopper. Put in the refrigerator until further use.

For the soup: rinse the limes with hot water and pat dry. Bring chicken broth, fish sauce, grated zest of quart lime, lime juice and rinsed chilies to a boil and make in about 1 5 minutes with lid on.

Clean and rinse cabbage or kale, if desired, and cut into tender strips. Add cabbage to soup and do 10 min at low heat. Using 2 teaspoons, cut small meatballs and add to soup on the spot. Continue cooking at low temperature for 10 min.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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