Asian meatball soup

Yield: 4 servings

Measure Ingredient
2 quarts Chicken stock
\N \N Pork Meatballs:
¼ pounds Ground pork
1 tablespoon Minced scallions
1 tablespoon Soy sauce
1 teaspoon Finely-minced ginger
1 teaspoon Sesame oil
\N \N Shrimp Rolls:
¼ pounds Ground shrimp
½ cup Cellophane noodles, cooked,
\N \N Cooled and roughly chopped
1½ teaspoon Soy sauce
1 teaspoon Minced scallions
1 teaspoon Minced garlic
6 \N Napa cabbage leaves,
\N \N Blanched and cooled
6 \N Long scallion greens,
\N \N Blanched and cooled
\N \N Chopped scallions, for
\N \N 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

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