Ingredients
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-
2
-
2
-
3
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1
-
3
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3
-
1
-
2
-
1
-
-
-
-
-
Directions
Chinese Vegetable Soup With Shrimp and Pork Meatballs, This tasty and healthy soup has a great Asian flair! From The Meatball Cookbook Bible, , , , , I LOVE this recipe. I have made it about a dozen times by now. It is perfect. The only teeny tiny change I have made was substituting mushrooms for snow peas. When I first made the substitution, it was because I didn’t have snow peas. But I love mushrooms so much, that I have kept that modification as I continue to make this dish. I highly recommend and am grateful that this recipe was shared., I LOVE this recipe. I have made it about a dozen times by now. It is perfect. The only teeny tiny change I have made was substituting mushrooms for snow peas. When I first made the substitution, it was because I didn’t have snow peas. But I love mushrooms so much, that I have kept that modification as I continue to make this dish. I highly recommend and am grateful that this recipe was shared.
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Steps
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1
Done
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Prepare the Meatballs: Chop the Scallions, Shrimp, and Water Chestnuts. Mince the Garlic. |
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2
Done
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in a Medium Bowl, Mix the Corn Starch and Soy Sauce. Add Egg Whites, Sesame Oil, Scallions, Cilantro, Ginger and Garlic and Blend Well. |
|
3
Done
|
Add Shrimp, Pork and Water Chestnuts and Mix Well. Add Salt and Pepper to Taste. Chill For 30 Minutes. |
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4
Done
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Prepare the Broth: Chop the Scallions and Bok Choy. Thinly Slice the Carrot and Snow Peas. Mince the Garlic. |
|
5
Done
|
Combine Stock, Scallions, Garlic, Ginger, Soy Sauce, and Carrot in a Large Soup Pot. Bring to a Boil, Then Reduce Heat to Low and Simmer, Uncovered, For 10 Minutes. |
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6
Done
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Form Meat Mixture Into 1" Balls and Drop Into Simmering Soup (using Wet Hands Makes This Easier). Simmer For 10 Minutes, Until Meatballs Are Cooked Through and No Longer Pink. |
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7
Done
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Add the Bok Choy and Snow Peas and Simmer For 2 Minutes. Season to Taste With Salt and Pepper. |
