Cellophane Noodle and Meat Ball Soup
1/2 pound ground pork
1 ounce dried cellophane noodles
3 cups chicken broth
1 Tablespoon soy sauce
1 Tablespoon dry sherry or white wine
1 teaspoon salt
1 cup chopped chinese cabbage or any Chinese greens
Mix the pork with 1 T. soy sauce and 1 T. sherry.
Make into little meatballs
Soak the dried cellophane noodles inwarm water for 20 minutes.
With a pair of scissors cut noodles into 2 inch lengths.
Wash and chop the scallions and cabbage
Heat about 1 quart of water in a saucepan.
When the water boils, drop the meat balls in gently, one by one.
Cook for 5 minutes and drain. Keep meatballs in a dish till later.
Heat the chicken broth in a saucepan with the 1 tsp. of salt.
Add the cabbage or greens and cook till they are tender. 5 to 10 minutes.
Add the cooked meat balls and the drained cellophane noodles and cook for 5 minutes.
Sprinkle chopped scallions over soup before serving.
Pairs Well With
Learned to make this in a Chinese cooking course I took through the Community College.