A great pasta dish for any occasion:
Remove the skin from the shallots and garlic and chop finely. Remove the peel from the ginger and grate finely. Clean carrots, scrape and shred very finely. Rinse cabbage leaves, shake dry and cut into 1 cm wide strips. Rinse chili pepper, cut in half lengthwise, remove stems and seeds. Cut halves diagonally into tender strips. Be careful, they are very hot, do not put them near the eyes. Place strips in iced water and set aside.
Heat oil in a large saucepan. Saute shallots, garlic and ginger for two to three min over medium heat until soft. Remove a tablespoon of mixture from a recipe for 6 servings and set aside. Add the carrot sticks and sauté for about five min, then stir in the cabbage strips and after another three min, deglaze with the chicken soup. Stir everything well and let it bubble up repeatedly.
In the meantime, add ground beef to a large enough bowl. For a recipe for 6 servings, add a tablespoon of the cooled mixture, egg white and cornmeal. Season with cilantro, pepper and salt and knead together to form a dough. For a recipe for 6 servings, form about 20 walnut-sized balls.
When the soup boils, add the meatballs, lowering the heat considerably. Pull meatballs for four to five minutes. As a final step, add in the pasta and cook until al dente. Remove the pot from the heat.
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