Lions Head Soup

1. 1

   In a skillet over medium to high heat fry the bacon bits and set aside.

2. 2

   Combine meatball seasonings and egg white in a bowl and add the meat. Stir with hands and throw into sides of bowl to thoroughly blend. Set aside.

3. 3

   Heat wok over medium high heat and add 3 tablespoons of the bacon drippings and swirl around to coat the wok.

4. 4

   Reserve 3 large leaves of the cabbage and coarsely chop the thick core, keeping the core and leaves separate. Shred the remaining leaves into wide long strips.

5. 5

   Add the thick cabbage core pieces into the wok and stir fry for 1 minute. Add the shredded cabbage leaves and continue to stir fry for an additional 1 minute. Season with salt and pepper and add 1/4 cup of sherry, continuing to stir fry for 30 more seconds.

6. 6

   Remove cabbage to a large soup pot. Add the chicken stock or broth and the bacon bits. Also, chop 3 scallions (white & green parts) and finely chop and add to soup pot.

7. 7

   Combine all ingredients for the glaze in a small bowl.

8. 8

   Form meatballs using 2 tablespoons of meat. Glaze each meatball in glaze and pan fry until golden on all sides.

9. 9

   Place the meatballs on top of cabbage and cover the meatballs with the 3 reserved leaves. Bring pot to a boil. Add 1 tablespoon of sesame oil and 1 tablespoon soy sauce and cover the pot and reduce heat to a low simmer and cook for 1 hour.

10. 10

    To serve, place some cabbage into a bowl, with a meatball or two in the center, then adding the soup. Garnish with some additional finely chopped scallions.

* Per serving · 4 servings · Values may vary.