Fragrant soup with spinach and meatballs

Name: Fragrant soup with spinach and meatballs
Cuisine: China
Ingredients: 6 straw mushrooms, or chestnut or oyster mushrooms, sliced; 6 straw mushrooms, or chestnut or oyster mushrooms, sliced; a splash of rice wine, sake or dry sherry; a splash of rice wine, sake or dry sherry; 20 g/¾ oz baby spinach leaves, washed and dried; 6 straw mushrooms, or chestnut or oyster mushrooms, sliced; 1 teaspoon preserved Sichuan mustard (or you could use Dijon); 200 g/7 oz lean pork; 1 egg white; 1 teaspoon preserved Sichuan mustard (or you could use Dijon); 1.5 litres/2½ pints chicken stock; 1 teaspoon cornflour; a splash of rice wine, sake or dry sherry; 2 teaspoons light soy sauce; ½ red or green chilli, deseeded; 1 tsp sea salt; a small handful of coriander leaves; ½ red or green chilli, deseeded

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

For the Meatballs

200 g/7 oz lean pork
1 teaspoon preserved Sichuan mu

Asia
China
Soup
Lunch

Method

Place all the ingredients for the meatballs in a food processor and whiz until they are finely minced. Tip the mixture into a bowl and put in the fridge for about 20 minutes to cool and firm up a little.
When firmer to handle, roll the meat in your hands into little balls 1-1.5 cm/½-¾ inch in diameter and put to one side.
To make the soup, pour the st