Clear Soup With Meatballs Recipe

Name: Clear Soup With Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For soup:; 4 to 6 dried Chinese mushrooms; 2 tbsp peanut oil (neutral veg oil will suffice); 1 large onion, minced; 2 garlic cloves, minced; 1/2 piece fresh ginger root, bruised; 2 1/4 quarts beef or chicken stock (I do half of each); 2 tbsp soy sauce; 1 1/2 ounces shredded kale, spinach, or Napa cabbage ( I often use much much more though); For the meatballs:; 8 oz. finely ground beef; 1 small onion, minced; 1-2 garlic cloves, crushed (or sub in garlic or ginger-garlic paste); 1 tbsp cornstarch; 1 egg white, lightly beaten; salt and fresh ground black pepper, to taste

Servings: persons

For soup:
4 to 6 dried Chinese mushrooms
2 tbsp peanut oil (neutral veg oil will suffice)
1 large onion, minced
2 garlic cloves, minced
1/2 piece fresh ginger root, bruised
2 1/4 quarts beef or chicken stock (I do half of each)
2 tbsp soy sauce
1 1/2 ounces shredded kale, spinach, or Napa cabbage ( I often use much much more though)
For the meatballs:
8 oz. finely ground beef
1 small onion, minced
1-2 garlic cloves, crushed (or sub in garlic or ginger-garlic paste)
1 tbsp cornstarch
1 egg white, lightly beaten
salt and fresh ground black pepper, to taste

1
1. Soak dried mushrooms in warm water for 30 minutes.
2
2. While mushrooms soak, prepare meatballs:
3
Mix the beef with the onion, garlic, cornstarch and seasoning in a food processor (or by hand) Bind the mixture with sufficient egg white to make it firm. With wet hands, roll into tiny, bite-sized, balls. Set aside.
4
3. Drain the mushrooms, reserving soaking liquid to include with broth. Trim off and discard stems. Slice caps finely; set aside.
5
4. Heat a wok or large saucepan. Add oil and allow to heat until shimmering. Add the onion, garlic and ginger and fry to bring out flavors but DO NOT LET THEM BROWN.
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5. When onion is soft, pour in the stock and reserved mushroom liquid and bring to a boil. Stir in soy sauce and mushroom slices and simmer for 10 minutes.
7
6. Add meatballs and cook for 10 minutes.
8
7. Just before serving remove the ginger. Stir in the shredded kale, spinach, or Napa cabbage. Heat through for 1 minute only -- no longer or the leaves will be overcooked. Serve the soup at once.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For soup:, 4 to 6 dried Chinese mushrooms, 2 tbsp peanut oil (neutral veg oil will suffice), 1 large onion, minced, and more.

Yes, Clear Soup With Meatballs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clear Soup With Meatballs

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