• Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 15 minutes


Learned to make this in a Chinese cooking course I took through the Community College.


  • 1/2 pound ground pork
  • 1 ounce dried cellophane noodles
  • 3 cups chicken broth
  • 1 scallion
  • 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.
  • Drain
  • 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.

Categories: Asian  Pasta  Pork  Savory  Soup  Soup 
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