CLEAR SOUP WITH MEATBALLS

CLEAR SOUP WITH MEATBALLS image

Yield 6-8 bowls

Number Of Ingredients 16

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For soup:
4 to 6 dried Chinese mushrooms
2 tbsp peanut oil (neutral veg oil will suffice)
1 large onion, minced
2 garlic cloves, minced
1/2 piece fresh ginger root, bruised
2 1/4 quarts beef or chicken stock (I do half of each)
2 tbsp soy sauce
1 1/2 ounces shredded kale, spinach, or Napa cabbage ( I often use much much more though)
For the meatballs:
8 oz. finely ground beef
1 small onion, minced
1-2 garlic cloves, crushed (or sub in garlic or ginger-garlic paste)
1 tbsp cornstarch
1 egg white, lightly beaten
salt and fresh ground black pepper, to taste

Steps:

1. Soak dried mushrooms in warm water for 30 minutes. 2. While mushrooms soak, prepare meatballs: Mix the beef with the onion, garlic, cornstarch and seasoning in a food processor (or by hand) Bind the mixture with sufficient egg white to make it firm. With wet hands, roll into tiny, bite-sized, balls. Set aside. 3. Drain the mushrooms, reserving soaking liquid to include with broth. Trim off and discard stems. Slice caps finely; set aside. 4. Heat a wok or large saucepan. Add oil and allow to heat until shimmering. Add the onion, garlic and ginger and fry to bring out flavors but DO NOT LET THEM BROWN. 5. When onion is soft, pour in the stock and reserved mushroom liquid and bring to a boil. Stir in soy sauce and mushroom slices and simmer for 10 minutes. 6. Add meatballs and cook for 10 minutes. 7. Just before serving remove the ginger. Stir in the shredded kale, spinach, or Napa cabbage. Heat through for 1 minute only -- no longer or the leaves will be overcooked. Serve the soup at once.