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Chinese Meatball Soup
Created by AndrewM, Thursday, 13 January 2011
  • 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
  1. Simmer together broth, ginger slices, soy sauce, sesame oil, sugar and wine for 15-30 minutes. Remove ginger slices and keep warm.
  2. 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.
  3. Fry batches in oil loosely in large skillet over medium-high heat, turning frequently until evenly browned. Remove and drain.
  4. Add meatballs, water chestnuts, carrots, peas and corn to the broth. Bring to a very low simmer for 15 minutes.
  5. 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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