Asian meatball soup
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | quarts | Chicken stock |
Pork Meatballs: | ||
¼ | pounds | Ground pork |
1 | tablespoon | Minced scallions |
1 | tablespoon | Soy sauce |
1 | teaspoon | Finely-minced ginger |
1 | teaspoon | Sesame oil |
Shrimp Rolls: | ||
¼ | pounds | Ground shrimp |
½ | cup | Cellophane noodles, cooked, |
Cooled and roughly chopped | ||
1½ | teaspoon | Soy sauce |
1 | teaspoon | Minced scallions |
1 | teaspoon | Minced garlic |
6 | Napa cabbage leaves, | |
Blanched and cooled | ||
6 | Long scallion greens, | |
Blanched and cooled | ||
Chopped scallions, for | ||
Garnish |
Directions
In a soup pot slowly heat chicken stock to a simmer. Make meatballs: Combine ingredients and form into ⅓-inch balls. Make shrimp rolls: Combine shrimp and next 4 ingredients. Lay out cabbage leaves, heap 1½ 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
ESSENCE OF EMERIL SHOW#EE86