For our soup night last week, I tried a new recipe - Chinese Vegetable & Meatball. I'll admit I was a little worried that the kids would all rebel, as they're not usually into the won-ton soup idea when we order Chinese food, and this is basically won-ton soup without the rice paper. I was pleasantly surprised, though - not only did the kids all eat it, but Stuart had three (THREE!) helpings!
Here's the recipe, in case you want to try it for yourself:
Chinese Vegetable & Meatball Soup, from $3 Meals by Ellen Brown
Meatballs:
- 2 T soy sauce
- 2 T cornstarch
- 3 large egg whites
- 1 T Asian sesame oil (I used whatever I had on hand)
- 3 scallions, white parts & 3" of green rinsed, trimmed & chopped (I used green onions)
- 3 T chopped fresh cilantro
- 1 T grated fresh ginger
- 2 garlic cloves, peeled & minced
- 1 lb ground pork
- 1/2 cup finely chopped water chestnuts
- salt & peper
Soup:
- 7 cups Chicken stock
- 6 scallions, white parts & 3" of green rinsed, trimmed & chopped (I used green onions)
- 2 garlic cloves, peeled & minced
- 1 T grated fresh ginger
- 2 T soy sauce
- 1 large carrot, peeled & julienned (I grated mine)
- 2 c chopped iceberg lettuce or Napa cabbage (I used bok choy)
- 1 c thinly sliced green beans (I omitted, and threw in the rest of the can of chopped water chestnuts)
- salt & pepper
- For meatballs, mix soy sauce with cornstarch. Combine egg whites, soy sauce mixture, sesame oil, scallions, cilantro, ginger & garlic in a mixing bowl, & whisk well. Add pork & water chestnuts, season to taste, & mix well into a paste. Chill for 30 minutes.
- For soup, combine chicken stock, scallions, garlic, ginger, soy sauce & carrot in a 3-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low, and simmer soup, uncovered, for 10 minutes.
- Using wet hands, form meatball mixture into 1-inch balls, and drop them into simmering soup. Cook for 7-10 minutes, or until cooked through and no longer pink. Add lettuce or cabbage & green beans, and simmer for 2 minutes. Season to taste with salt & pepper, and serve hot.
Note: The soup can be prepared up to 3 days in advance & refrigerated, tightly covered. Reheat it, covered, over low heat, stirring frequently.