Ingredients
-
-
1 1/2
-
4
-
1
-
1
-
2
-
1
-
-
8 - 10
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10
-
-
-
-
-
Directions
Chinese Cabbage (Bok Choy) and Pork Meatball Soup, This came from a recent edition of She Knows Low Carb magazine. This is my modification. Less than 5 gm. of carbs per serving. Makes 12 servings., I added some chopped waterchestnuts for crunch, minced shitake, and 1/2 pound of finely diced shrimp for flavorto the meatballs. I left out the sesame oil because I do not like the taste. But sometimes I will put a tablespoon of oyster sauce in the meatball mix instead and I only use one egg. I have also made this soup with pork stock and also shrimp or bonito (dashi no moto) and added a little soy as well. I have not tried it with hot chili oil but that sounds like a great idea. Thanks for posting, I am giving this recipe five stars for the meatballs. They were delicious and perfectly seasoned. I browned the meatballs in a skillet before adding them to the soup. used recipe 173574 as the soup base and I added the meatballs to that and it turned out absolutely wonderful.
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Steps
|
1
Done
|
Meatballs: |
|
2
Done
|
Combine Pork, Scallions, Ginger, Sesame Oil, Eggs, and Sea Salt and Shape Into 35-40 Meatballs. |
|
3
Done
|
Soup: |
|
4
Done
|
Boil the Chicken Stock With the Slices of Fresh Ginger. |
|
5
Done
|
Add the Raw Meatballs and Simmer For 20 Minutes. |
|
6
Done
|
Add the Bok Choy and Simmer Until Done, About 10 More Minutes. |
