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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 8 |
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A student from Hong Kong showed me this recipe. She used about 1/2lb of ground beef. Since I am cutting way back on my meat intake I use 1/4lb meat and make very small meatballs. Prep time includes draining time. Ingredients:
1/2 lb silken tofu, bite-sized cubes, drained in colander at least two hrs.- up to over night |
1/4 lb lean ground beef (can use turkey,but different taste) |
1/2 cup chopped green onion |
5 cups low sodium chicken broth |
1/2 small head iceberg lettuce |
2 teaspoons cornstarch |
1/4 teaspoon msg (i do not use this) |
fresh ground black pepper |
salt |
Directions:
1. Soak green onions in enough boiling water to just cover. Set aside.
2. Mix meat,cornstarch,salt and MSG in bowl.
3. Add 1 tbsp water from green onions.
4. Drain green onions and add to meat mixture.
5. Add tofu and combine.
6. Make 15 to 18 meatballs( if too wet add 1/2tsp cornstarch and let sit for 15 minutes).
7. Heat broth to rolling boil, add meatballs, lower heat to simmer.
8. Simmer until meatballs rise to surface.
9. Arrange lettuce strips in soup bowls, sprinkle with pepper and ladle very hot soup into bowls.
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