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Asian Meatball Soup
2 qt Chicken stock
1/4 lb Ground pork
1 tb Minced scallions
1 tb Soy sauce
1 ts Finely-minced ginger
1 ts Sesame oil
1/4 lb Ground shrimp
1/2 c Cellophane noodles, cooked, cooled and, roughly chopped
1 1/2 ts Soy sauce
1 ts Minced scallions
1 ts Minced garlic
6 Napa cabbage leaves, blanched, and cooled
6 Long scallion greens, blanched, and cooled
Chopped scallions,, for garnish
In a soup pot slowly heat chicken stock to a simmer. Make meatballs: Combine ingredients and form into 1/3-inch balls. Make shrimp rolls: Combine shrimp and next 4 ingredients. Lay out cabbage leaves, heap 1 1/2 tablespoons of filling in center and fold up like an egg roll; tie securely with a scallion. Carefully drop meatballs and shrimp rolls into simmering stock. Cook at a low simmer, 15 minutes. Toss some chopped scallions into soup pot, adjust seasonings and serve.
Yield: 6 servings
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