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pork meatballs & napa cabbage soup
- Serves: 4
- Calories: 112 kcal
- Total Time: 20 m
- Prep: 10 m
- Cook: 10 m
- Japanese: Nikudango to hakusai no sūpu
- u.s.
- metric
ingredients:
- 5 1/2 ounces ground pork
- 3 1/2 ounces napa cabbage
- (Chinese cabbage)
- 1 1/3 ounces cellophane noodles (optional)
- 1/3 ounces ginger
- 1 tablespoon soy sauce
- a little salt
- 3 1/3 cups chicken broth or soup stock
step 1:
Grate the ginger. Mix the ground pork and grated ginger in a bowl. Form into 12 (1-in.) balls.
step 2:
Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.
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:
Add the napa cabbage (Chinese cabbage), cellophane noodles (optional) and soy sauce. Cook for 2 minutes. Remove from the heat.
comment:
Usually ground pork is very heavy, but this dish is surprisingly light. Ginger is a nice accent.
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