Sunday, March 6, 2011
Recipes - Asian Meatball Soup
recipe which was delicious.
I made this today - steamy photo.
I will use pork stock instead of chicken because it is simmering on the stove right now and I may or may not add the shrimp, 1) because I would have to go out and find it and 2) I have a lot of pork for the meatballs. But I might wrap the meatballs in the cabbage the next time..
I tasted the meatballs and they were delicious. I also added some rice to the soup as I didn't have the noodles used below.
Asian Meatball Soup
Recipe courtesy of Emeril Lagasse
•2 quarts chicken stock
•1/4 pound ground pork
•1 tablespoon minced scallions
•1 tablespoon soy sauce
•1 teaspoon finely-minced ginger
•1 teaspoon sesame oil
•1/4 pound ground shrimp
•1/2 cup cellophane noodles, cooked, cooled and roughly chopped
•1 1/2 teaspoons soy sauce
•1 teaspoon minced scallions
•1 teaspoon minced garlic
•6 napa cabbage leaves, blanched and cooled
•6 long scallion greens, blanched and cooled
•Chopped scallions, for garnish
In a soup pot slowly heat chicken stock to a simmer. Make meatballs: Combine ingredients and form into 1/3-inch balls. Make shrimp rolls: Combine shrimp and next 4 ingredients. Lay out cabbage leaves, heap 1 1/2 tablespoons of filling in center and fold up like an egg roll; tie securely with a scallion. Carefully drop meatballs and shrimp rolls into simmering stock. Cook at a low simmer, 15 minutes. Toss some chopped scallions into soup pot, adjust seasonings and serve.