MEAT BALL SOUP WITH CHINESE CABBAGE
Soups in Chinese cooking are used very differently.Traditionally in China, since water is never and tea rarely served on the table, soup acts a drink.
Provided by Timothy H.
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 2
Steps:
- Cut Chinese cabbage into 2-inch chunks and wash.
- Soak vermicelli in warm water and drain.
- Mix ground meat with leek, egg, ginger juice, wine and ½ tsp salt. Form small meat balls about size of teaspoon.
- Heat broth, add Chinese cabbage, and boil for 10 minutes. Then add meat balls and boil for 15 minutes. Skim off froth.
- Add vermicelli and 2 tsp salt. Serve hot.
Nutrition Facts : Calories 94.7, Fat 0.6, SaturatedFat 0.1, Sodium 14.8, Carbohydrate 19.1, Fiber 2.4, Sugar 2.6, Protein 4.3
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