Chinese Meatball Soup
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Serves
4-6
- 1 lb. ground pork
- 4 green onions, minced
- 1 T. fresh ginger, minced
- 1/4 C. Amethyst laccaria caps, minced
- 1/2 lb. agaricus mushrooms, chopped and sauteed dry
- 2 T. soy sauce
- 2 T. sesame oil
- 2 T. Chinese wine (shao xing)
- dash white pepper
- salt to taste
- cornstarch
- vegetable oil
- 4 C. chicken broth
- 2" piece ginger, cut into thin slices
- 2 T. soy sauce
- dash sesame oil
- 1/2 t. sugar
- 1 T. Chinese wine (shao xing)
- 1/2 small can water chestnuts, matchsticked
- 1/4 C. carrots, julienned
- 1/4 C. snow peas, cut small diagonally
- 1/4 C. baby sweetcorn, cut small
- 3 green onions, slivered diagonally
Methods/steps
- Simmer together broth, ginger slices, soy sauce, sesame oil, sugar and wine for 15-30 minutes. Remove ginger slices and keep warm.
- Thoroughly combine pork, minced green onion, ginger, mushrooms, soy sauce, sesame oil, wine, salt and pepper in a mixing bowl. Shape into 1" meatballs and roll in cornstarch.
- Fry batches in oil loosely in large skillet over medium-high heat, turning frequently until evenly browned. Remove and drain.
- Add meatballs, water chestnuts, carrots, peas and corn to the broth. Bring to a very low simmer for 15 minutes.
- Ladle into serving bowl and top with slivered green onions.
Additional Tips
Almost any crisp mushroom can substitute for the Amethyst Laccaria, and any meaty flavorful mushroom for the agaricus.
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