Chinese Vegetable Soup With Shrimp and Pork Meatballs

Name: Chinese Vegetable Soup With Shrimp and Pork Meatballs
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 2 tablespoons soy sauce; 2 tablespoons cornstarch; 3 egg whites; 1 tablespoon sesame oil; 3 scallions; 3 tablespoons chopped cilantro; 1 tablespoon grated fresh ginger; 2 garlic cloves; 1 lb ground pork; 1/2 lb shrimp; 1/2 cup water chestnut; 7 cups chicken stock; 6 scallions; 2 garlic cloves; 1 tablespoon grated fresh ginger; 2 tablespoons soy sauce; 1 large carrot; 2 cups chopped bok choy (or cabbage); 1 cup snow peas

Submitted by loof751

"This tasty and healthy soup has a great Asian flair! From "The Meatball Cookbook Bible",,,,"

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Ready In:: 55mins
Ingredients:: 19
Serves:: 6-8

ingredients

MEATBALLS
2 tablespoons soy sauce
2 tablespoons cornstarch
3 egg whites
1 tablespoon sesame oil
3 scallions
3 tablespoons chopped cilantro
1 tablespoon grated fresh ginger
2 garlic cloves
1 lb ground pork
¹⁄₂ lb shrimp
¹⁄₂ cup water chestnut
BROTH
7 cups chicken stock
6 scallions
2 garlic cloves
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 large carrot
2 cups chopped bok choy (or cabbage)
1 cup snow peas

directions

Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.

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Reviews

I LOVE this recipe. I have made it about a dozen times by now. It is perfect. The only teeny tiny change I have made was substituting mushrooms for snow peas. When I first made the substitution, it was because I didn't have snow peas. But I love mushrooms so much, that I have kept that modification as I continue to make this dish. I highly recommend and am grateful that this recipe was shared.

nessturn22
This is a great recipe. I changed the shrimp with ground chicken because that's all I have but it still turn out great. I also didn't put grated ginger and water chestnut because I run out of them. The other changed that i did intentionally was to put 2 egg whites instead of three.For sure I will make this again and again. Thanks for sharing.

Monica7833

Tweaks

I LOVE this recipe. I have made it about a dozen times by now. It is perfect. The only teeny tiny change I have made was substituting mushrooms for snow peas. When I first made the substitution, it was because I didn't have snow peas. But I love mushrooms so much, that I have kept that modification as I continue to make this dish. I highly recommend and am grateful that this recipe was shared.

nessturn22