With light, airy meatballs in a flavorful broth, this soup
complements any Chinese meal. The minced water chestnut
in the meatballs gives every bite a nice crunch. Serve with
vermicelli or glass noodles for a complete meal. It’s perfect
for cold weather, but can be enjoyed in any season.
10cupsof Basic Chinese Chicken Stockpage 25 of The Healthy Wok Chinese Cookbook, or store bought
½head napa cabbagecut into 1 inch pieces
1carrotsliced
2tsp.salt
2tsp.sesame oil
2tsp.soy sauce
Instructions
To make the meatballs:
In a bowl, mix the ground pork, shrimp, water chestnuts, soy sauce, sugar, salt, pepper, and cornstarch.
Set aside to marinate for about 15 minutes.
To make the soup:
In a wok over high heat, bring the chicken stock to a boil.
Add the cabbage and carrot, and simmer for about 30 minutes.
Roll about 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used.
Carefully drop the meatballs into the boiling soup one at a time. Avoid stirring.
As the meatballs cook, they will rise to the top. They will take about 3 minutes to cook through.
Add the salt, sesame oil, and soy sauce just before turning off the heat.
Notes
!Variation Tips:
Wok-fry the meatballs before adding them to your soup for a different texture and flavor.
Also, a few dried shiitake mushrooms will add a luxurious essence to the soup.