Beef Meatball Noodle Soup

Step 1

Bring 6 cups beef broth to a boil in a large pot over high heat. Add 12 oz beef meatballs and reduce to a simmer; cook until heated through, about 8 minutes, until they float and are hot in the center.

Step 2

Meanwhile, cook 8 oz rice noodles according to package directions until tender but chewy, about 5-7 minutes. Drain and rinse with cold water to stop cooking; set aside.

Step 3

Thinly slice 8 oz sirloin steak against the grain. Slice 1 medium onion into thin rings. Set aside.

Step 4

Add the sliced onion to the simmering broth and cook until translucent, about 3 minutes. Season with salt and pepper to taste.

Step 5

Place the cooked noodles in serving bowls. Arrange the raw beef slices on top, then ladle the hot broth and meatballs over the beef—the heat will cook it to medium-rare.

Step 6

Garnish each bowl with 1/4 cup chopped chives, 1 sliced red chili, and a lime wedge for squeezing. Serve immediately.

Step 7

For extra flavor, add a splash of fish sauce or a pinch of star anise to the broth if you have them.