Name: Meatball and Transparent-Noodle Soup (粉絲肉圓湯)
Yield: Serves 4 as a first course.
Cuisine: Chinese
Ingredients: ½ teaspoon sugar; 1 teaspoon dry sherry; 1 tablespoon light soy sauce; ½ pound ground pork; 3 water chestnuts, finely minced; 4 cups water or stock seasoned with 2 tablespoons light soy sauce and ¼ teaspoon salt to taste; 1 tablespoon cornstarch dissolved in 3 tablespoons water and 1 tablespoon sesame oil; 1 egg, lightly beaten; Sprinkling black pepper; ¼ teaspoon salt; Dash of black pepper; 1 heaping tablespoon coriander or parsley leaves; 1 tablespoon sesame oil; 2 ounces transparent noodles (presoaked)

Preparation info

Serves
4
as a first course.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

One of the best “meaty” soups is that made with meatballs and transparent noodles. The meatballs are fun to make, and the minced water chestnuts add a bit of crunchiness plus making them light, resulting in a substantial soup that is not at all heavy.