Chinese Vegetable Soup With Shrimp and Pork Meatballs |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This tasty and healthy soup has a great Asian flair! From The Meatball Cookbook Bible ,,,, Ingredients:
2 tablespoons soy sauce |
2 tablespoons cornstarch |
3 egg whites |
1 tablespoon sesame oil |
3 scallions |
3 tablespoons chopped cilantro |
1 tablespoon grated fresh ginger |
2 garlic cloves |
1 lb ground pork |
1/2 lb shrimp |
1/2 cup water chestnut |
7 cups chicken stock |
6 scallions |
2 garlic cloves |
1 tablespoon grated fresh ginger |
2 tablespoons soy sauce |
1 large carrot |
2 cups chopped bok choy (or cabbage) |
1 cup snow peas |
Directions:
1. Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
2. In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
3. Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
4. Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
5. Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
6. Form meat mixture into 1 balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
7. Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.
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