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pork meatballs & napa cabbage soup

Pork Meatballs & Napa Cabbage Soup


  • 160 g ground pork
  • 100 g napa cabbage (Chinese cabbage)
  • 40 g cellophane noodles (optional)
  • 10 g ginger
  • 1 tablespoon soy sauce
  • a little salt
  • 800 ml chicken broth or soup stock
Step 1

step 1:

Grate the ginger. Mix the ground pork and grated ginger in a bowl. Form into 12 (2.5-cm.) balls.

Step 2

step 2:

Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.

Step 3

step 3:

Pour the chicken broth (or soup stock) into a pan. Bring to a boil and add the meatballs. Boil until done (about 5 minutes) and skim off the surface scum.

Step 4

step 4:

Add the napa cabbage (Chinese cabbage), cellophane noodles (optional) and soy sauce. Cook for 2 minutes. Remove from the heat.

Nikudango to hakusai no supu


Usually ground pork is very heavy, but this dish is surprisingly light. Ginger is a nice accent.