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
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