Chinese Meatball Soup Food

CHINESE MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine first 4 ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes., In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low for 3-4 hours or until meatballs are cooked through and sauce is thickened. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

CHINESE MEATBALL SOUP

Steps:

• Preheat broiler and spray boiler pan with non-stick cooking spray.
• Combine ground turkey, bread crumbs, soy sauce, sherry or vinegar, sesame oil, ginger, pepper and 1/r cup chicken broth. Mix well. Form into 1 inch meatballs and place on prepared broiler pan.
• Broil 6 to 8 inches from broiler about 7 to 10 minutes, until cooked, turning once.
• Combine meatballs, water, remaining chicken brother in a Dutch oven. Bring to a boil over high heat. Add pea pods and carrot strips and cook 1 or 2 minutes until vegetables are tender crisp. Turn off heat and add bean sprouts and green onions. Serve immediately.

CHINESE CABBAGE (BOK CHOY) AND PORK MEATBALL SOUP

Steps:

• Meatballs:.
• Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
• Soup:.
• Boil the chicken stock with the slices of fresh ginger.
• Add the raw meatballs and simmer for 20 minutes.
• Add the bok choy and simmer until done, about 10 more minutes.

CHINESE LION'S HEAD SOUP

Steps:

• Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
• Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.