Summer Meatball Soup with Glass Noodles

Name: Summer Meatball Soup with Glass Noodles
Yield: Serves 4 to 6 in large bowls, 8 to 10 in small bowls
Cuisine: China
Ingredients: 2 tablespoons Chinese rice wine or dry sherry; ½ cup finely shredded carrot; 1 pound baby spinach; 1 teaspoon kosher salt; ¾ cup seeded, diced tomatoes; Infused Glass Noodles; Thinly sliced green and white scallion rings, chopped Chinese chives, and Thai or opal basil julienne, for garnish; 2 tablespoons finely chopped Chinese chives, or 2 teaspoons finely minced Thai or opal basil; 2 tablespoons soy sauce; 1 tablespoonplus 1 teaspoon finely minced fresh ginger; 1 tablespoon plus 1 teaspoon finely minced garlic; 1 pound finely ground pork butt or beef round; 8 cups China Moon Infusion; Kosher salt; Roasted Szechwan Pepper-Salt; Freshly ground black pepper; 1 egg, beaten; 2 tablespoons finely minced Green and white scallion; ¼ cup unsalted cold chicken stock

Preparation info

Serves
4 to 6
in large bowls

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

My favorite way of making this light and colorful soup is with pork meatballs and a mixture of red and Golden Jubilee tomatoes. Then it really seems a celebration! However, beef meatballs are also delicious, and if you’re hungry for this soup in winter, simply substitute a scattering of cold-weather vegetables.

The meatballs may be poached a day or more in advance. Putting the soup together takes little time.

Ingredients

Asia
China
Soup
Summer

Ingredients

Method