Asian meatball soup

4 servings

Ingredients

QuantityIngredient
2quartsChicken stock
Pork Meatballs:
¼poundsGround pork
1tablespoonMinced scallions
1tablespoonSoy sauce
1teaspoonFinely-minced ginger
1teaspoonSesame oil
Shrimp Rolls:
¼poundsGround shrimp
½cupCellophane noodles, cooked,
Cooled and roughly chopped
teaspoonSoy sauce
1teaspoonMinced scallions
1teaspoonMinced garlic
6Napa cabbage leaves,
Blanched and cooled
6Long 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

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