Warm up with this homey meatball soup. It’s also fun to make it.
Chinese Meatball Soup
1 pound ground pork (or chicken or beef)
1 pound napa cabbage cut into pieces
1 carrot cut into slices
4 shiitake mushroom
4 pieces ginger
1 teaspoon grated ginger
4 scallions finely chopped
2 stems cilantro
1 egg
2 tablespoons light soy sauce
1/2 teaspoon white pepper
1 teaspoon salt
2 tablespoons water
2 tablespoons corn starch
1. Mix meat with grated ginger, white part of scallions, soy sauce, salt, white pepper, egg white, corn starch and water in a bowl. Stir in one direction till all mixes evenly.
2. Boil water in a pot, add ginger pieces, napa cabbage and mushroom. Cook for 5 minutes.
3. Make meatballs either by scooping or by hand and place into the pot. Add carrot and salt to the pot. Stir gently and cook for 10 minutes. Add half of the remaining scallions to finish.
4. Serve the soup in a bowl. Garnish with cilantro and rest of the scallions.
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Thank you for visiting my site. Just checked yours, a very helpful site for exams.
I am very amazed by the design layout on your site. Your logo is very colorful as well! I am impressed! 🙂
Thank you so much for visiting my site and the comment!
Hello, your site is full of good informations. Thanks
Thank you for visiting!
I made this tonight with a few friends and it was great. I used homemade chicken stock as the base instead of using water.
Great! A good idea to use chicken stock.
Your recipes are so simple and fantastic, I have Chinese exchange students age 8 and 9, they just loved your recipe, thanks loads, Lindsey, jack and monkey
Thanks Lindsey! I’m so glad the kids are interested. Please send my love to them. Cooking is creativity. Enjoy!
Regards,
Ling
Hi, Ling! I experimented putting Japanese miso in the ground pork and it tasted great.I remember my grandma used to put bean paste in the ground pork to add flavor to the meat balls. I also added a bit sesame oil as the final touch to the soup. Thanks for sharing. Your videos are easy to follow and all the dishes are so beautiful and light with an elegant tone.
A good suggestion I will try. Thank you!
Nice recipe.
How much water is in de pan at on the stove just
before you put in de ginger slices.
About 2 liters?
Greetings,
Rob from the netherlands
It’s about right. Thank you, Rob!
Hi Ling! I have used several of your recipes, and I have to say, they are as authentic as they come! I grew up in Hong Kong and lived in mainland China for over 12 years, and am very picky about Chinese recipes and food! Most of the Chinese recipes I find in English, are written by foreigners (or at times Chinese living overseas) who adjust the recipes too much for foreign taste. Therefore, falling on your site has given me the opportunity to make REAL Chinese food – and I LOVE IT! Sichuan food is one of my favourite Chinese regional cuisines, along with Shanghainese and Cantonese food. Thank you so much for sharing these wonderful recipes! And I hope to see more and more!!
Thank you so much, Pia! So glad that my recipes help. Best, Ling