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Meatballs In Clear Soup Recipe
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Category : soups |
Style : boiling | Serve : 8 |
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Ingredients |
| For The Meatballs |
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| 180 g |
Minced beef or pork, very fine |
| 1 piece |
Onion, very finely chopped |
| 2 cloves |
Garlic, crushed |
| 1 tbsp |
Cornflour |
| 1 |
Egg white, lightly beaten |
| - |
Salt and freshly ground pepper |
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For The Soup |
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| 120 g |
Chinese leaves,
shredded |
| 2 liters |
Beef stock or
chicken stock (include soaking liquid
from mushrooms) |
| 5 pieces |
Chinese mushrooms soaked in warm water for 30
minutes |
| 1 piece |
Large onion, finely chopped |
| 2 cloves |
Garlic, finely crushed |
| 1 cm |
Fresh root ginger, bruised |
| 2 tbsp |
Soy sauce |
| 2 tbsp |
Groundnut oil |
Method :
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Prepare meatballs. Mix together the minced beef
or chicken, onion, garlic, cornflour and seasoning in a food processor and then bind with
sufficient egg white to make a firm mixture. With your hands, roll the mixture in tiny
bite-size balls and set aside.
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Drain mushrooms and reserved the soaking liquid
to add to the stock. Trim and discard the stalks then slice the cap finely and set aside.
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Heat oil in a wok or large saucepan, fry onion,
garlic and ginger until fragrant, but take care not to brown them.
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Pour in the stock, bring to a boil, then stir in
the soy sauce and mushroom slices and simmer for approx. 10 - 15 minutes. Add in the
meatballs and continue to cook for another 10 minutes or so.
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Before serving, remove the ginger and stir in
the Chinese leaves. Heat through for another minute - No Longer!
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Serve the soup immediately.
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Asian Melting Pot
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