Meatball Soup Chinese Style

This is Chinese most famous soup. One taste of this hearty and meaty soup, you'll know why it's such a favorite. It is perfect for any party, and works with bread, steamed rice, or noodles.

Wok, pot, spider/spoon, bowl.

7 oz./200g ground pork or beef

1/2 carrot, peeled and cut into thin strips

2 tbsps.chopped scallion

1 tbsp.ground ginger root

1 tbsp.light soy sauce

1 tbsp.Shao-Hsing rice wine or dry sherry

1/2-1 cup chicken stock

1 cup water

P1

1 tbsp.light soy sauce

1 tbsp.sesame oil

1 tbsp.Shao-Hsing rice wine or dry sherry

1 tbsp.freshly grated ginger root

1 tbsp.cornstarch

1. Add 2 tbsps.vegetable oil in a wok, then turn on the heat to medium, swirl the oil around the wok until hot, add 1 tbsp.chopped scallion and cook for 20 seconds, turn off the heat when it starts to brown, remove to a bowl for later use.

2. In the same bowl, combine the sauteed scallion, ground meat and the marinade together, stir clockwise to mix everything well (P2).

 

P2

3. Form the mixture into balls of about 1-inch diameter (P3).

 

P3

4. Add 1/2-1 cup chicken stock and 1 cup water in a large pot, then 1 tbsp.ground ginger, 1 tbsp.light soy sauce, 1 tbsp.Shao-Hsing rice wine or dry sherry, bring to a gentle boi, then put the meanballs into the boiling soup, one at a time, cook over medium heat for about 3-5 minutes, or until the meatballs are completely cooked through, skim the froth with a spider or spoon while cook.

5. At the last minute of cooking, add carrot strips and cook briefly, top with a sprinkling of chopped scallion.

6. Ladle into warmed bowl, let cool 5 minutes before serving (P4).

P4