Name: Hearty Meatball Vegetable Soup
Yield: Serves 4
Cuisine: China
Ingredients: 3 tablespoons finely chopped spring onions; 1 teaspoon cornflour; 3 tablespoons finely chopped fresh coriander; 1 teaspoon freshly ground black pepper; 350 g (12 oz) Chinese greens, such as Chinese flowering cabbage or bok choy; 50 g (2 oz) beanthread (transparent) noodles; 1.2 litres (2 pints) Chicken Stock or Vegetable Stock; 1 tablespoon light soy sauce; 2 teaspoons Shaoxing rice wine or dry sherry; ½ teaspoon salt; 2 teaspoons sesame oil; 350 g (12 oz) minced beef; 1 egg white; 3 tablespoons very cold water; 2 teaspoons sugar; 1 tablespoon sesame oil; 1 teaspoon finely chopped fresh ginger; 1½ tablespoons light soy sauce; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

I have always loved those hearty soups which are a meal in themselves. Combined with Chinese flowering cabbage and beanthread noodles, the meatballs make this a rich and savoury soup that is perfect for a cool autumn or rainy evening. It is easy to make, once you have the stock.

The soup can be cooled and re-heated. You can, of course, use any vegetables instead of the Chinese flowering cabbage. This soup is delicious with Chinese leaves, spinach, even cabbage. Serve it with a good