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Cellophane Noodle and Meat Ball Soup


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Member since 2008

Serves 4 | Prep Time 15 minutes | Cook Time 30 minutes

Ingredients

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.


Pairs Well With


Notes

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

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