Yield: 4 servings
| Measure | 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 |
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