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Cellophane Noodle and Meat Ball Soup

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

Why I Love This Recipe

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

Ingredients You'll Need

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.


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.

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