Meat Ball Soup With Chinese Cabbage

1. 1

   Cut Chinese cabbage into 2-inch chunks and wash.

2. 2

   Soak vermicelli in warm water and drain.

3. 3

   Mix ground meat with leek, egg, ginger juice, wine and 1/2 tsp salt. Form small meat balls about size of teaspoon.

4. 4

   Heat broth, add Chinese cabbage, and boil for 10 minutes. Then add meat balls and boil for 15 minutes. Skim off froth.

5. 5

   Add vermicelli and 2 tsp salt. Serve hot.

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