This is a true home recipe from my mom! 🙂 She used to make this dish a lot when I was little and I remember coming home from school hearing my mom making it! Meatballs are nutritious, packed with protein. Cooked in this clear water based soup, meatballs become less heavy. The corn starch and water added to the meatball mixture make them very tender! Actually this is the key to make meatballs not tough! The Napa cabbage is also a must in this soup. This recipe is very simple and only requires 20 minutes to make!
Ingredients: Ground Pork 1 lb, Napa Cabbage 6-7 leaves, Ginger 1 piece
- Mix Ground Pork with salt (3/4 tsp) corn starch (5 tsp) and water (7 tbsp)
- Slice cabbage.
- Bring a pot of water to boil, add ginger to the water
- Put meatballs in the boiling water, cover and cook for 10-12 minutes, add 1 tsp of salt to season the soup
- Check to see if meatballs are throughly cooked, add cabbage to the soup
- Cook for 2-3 minutes and it’s ready to serve!
Tips:
*Add ginger to the soup helps remove the meat taste (腥味）of the meatball.
*When mixing the ground pork, pay attention to the texture of the mixture, if it’s too hard, make sure to add more water to it. However too much water will result in pork not sticking together in the water. We just need to be careful!!
* You can cook cabbage for a longer time if you like to have soft veggies or if you are making to soup to elderly or young kids. I personally prefer to have it a little crunchy!
[…] in soups! They are so good for an array of leafy vegetables, such as spinach, napa cabbage (recipe here!) and pea tips. To make meatballs, we need to season the ground pork with egg, corn starch, salt […]