Recipe for Beef Meatballs with Jerusalem Artichokes, Hot Broth

Peel 800 grams of sunchokes. Cut them into large cubes.

In a pot over the heat: put two tablespoons of duck fat, then the Jerusalem artichokes.

Add a whole clove of garlic (unpeeled). Once the tubers are lightly browned, add water until the vegetables are submerged, and season with a pinch of salt.

Let simmer for 25 minutes. Remove the sunchokes to a dish with a slotted spoon. Then add the tapioca pearls to the pot (count one tablespoon per person).

Cook for 15 minutes at a gentle simmer. The tapioca pearls should be translucent and cooked.

Take 400g of ground beef, add whole coriander from a grinder, black pepper, 4 tablespoons of soy sauce, and 1 chopped red onion.

Shape 12 balls by hand, place them in 4 hot bowls, and add the poached tubers.

Finally, pour the very hot broth and tapioca into the bowls in front of the guests.