This recipe comes from Susanne. Follow her on Instagram or TikTok .

preparation

For the meatballs:

Peel 1 onion, 1 garlic clove and ginger. Finely chop with chili, 1/2 bunch of parsley and coriander and mix together. Mix the minced meat with the onion mix, breadcrumbs, egg and approx. 150 g of the crushed Boiled Peanuts Umami, season with 1 teaspoon of salt, cinnamon, cardamom and allspice. Form the mixture into balls and place in the fridge for approx. 30 minutes.

For the soup:

Drain the beans and rinse under water. Clean 1 onion, 1 clove of garlic and leek and cut into rings and cubes. Heat 2 tablespoons of sunflower oil in a pan and fry the vegetables in it over a medium heat for about 3 minutes. Deglaze with the stock, bring to the boil and simmer covered for about 15 minutes. Add the beans and coconut milk and simmer for a further 6 minutes. Season with salt and pepper. Peel 2 strips of lemon peel and add to the soup.

Heat oil in a pan. Fry the meatballs all over for about 10 minutes, then add them to the soup and let them simmer for a few minutes. Roast the sesame seeds without fat until golden brown, then add them to the coffee beans, rosemary and 1/2 teaspoon of sea salt in a mortar and grind coarsely to finely. Divide the soup between the plates with coriander, parsley, coffee gremolata, a slice of lemon and Serve Boiled Peanuts Umami .