This weekend’s cooking theme is homey Chinese food. Besides Three-cup chicken , I decided to make a simple meatball soup that my sister prepares often back home. The secret ingredient is the very tasty homemade meatballs, tender and springy. Sipping the soup brings back many fond memories of childhood days.
Prep-time: 30 minumtes
Cook time: 1 hour
- 1 lb ground pork
- 8 stalks green onions,finely chopped
- 1 lb Napa cabbage
- 1 tsp minced ginger
- 1 egg white
- 2 Tbsp light soy sauce
- 1 tsp ground white pepper
- 1 tsp salt
- 2 Tbsp water
- 2 Tbsp cornstarch
- 1 carrot, sliced
- 8 shiitake mushrooms
- 12 fish tofu/ fish balls
- 4 quart chicken stock
- Cilantro for garnish
- In a medium-size bowl, mix ground pork, green onions, minced ginger, soy sauce, white pepper and salt together using a pair of chop sticks and stir until well combined.
- Separate leaves of Napa cabbage. Wash and rinse.
- Cut two-third of the leaves in the 2-inch pieces, set aside.
- Separate the leaves from the stems for the remaining napa cabbage leaves. Chop the leaves finely. Squeeze out excess water and add to the ground pork. Stir until combined.
- Add 2 Tbsp water and cornstarch. Stir again with chopsticks until combined.
- Bring chicken stock to boil in a large stock pot. Reduce the heat to keep the stock in a rolling boil.
- Using two table spoons, scoop out a spoonful of ground pork mixture and shape into a ball with two spoons. Use your hands to roll into balls if you prefer :). Repeat until all the ground pork mixture is used up.
- Add the carrots, mushrooms, fish tofu, and Napa cabbage. Return to a boil until the vegetables are softened.
- Season to taste.
- Serve hot with a dash of ground white pepper and cilantro for garnish.