Ingredients

• 500 g - cabbage, shredded
• 60 g - vermicelli
• 3 cups - each of chicken stock and tomato juice
• salt and pepper to taste.
• For meat balls :
• 250 g - minced mutton
• 3 tbsp - minced onion
• 1.5 tsp - minced ginger
• 1 egg
• 1 tsp - brandy
• salt to taste.

How to Make Vermicelli and Meat Ball Soup

• Mix all the meat ball ingredients together.
• Knead to a smooth mixture, form into small balls and deep-fry to a golden brown colour.
• Fry vermicelli in a little oil to a golden colour.
• Bring stock and tomato juice to boiling point. Add salt and cabbage and cook till the cabbage is almost done. Put in the balls and boil for 2 mins.
• Sprinkle pepper and vermicelli on top and serve immediately.