Meatball and Transparent-Noodle Soup

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

粉絲肉圓湯

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.

Ingredients

Meatballs

3 water chestnuts, finely minced
½ pound ground pork
1 tablespoon

Asia
China
Starter
Spicy
Soup

Method

Cover the transparent noodles with 2 cups hot water and soak for at least 10 minutes. Set aside.

Meatballs

Mince the water chestnuts and put them in a large mixing bowl.

March-chop the ground pork a few times to loosen its formation; combine it with