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Meat Ball Soup With Chinese Cabbage

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“Soups in Chinese cooking are used very differently.Traditionally in China, since water is never and tea rarely served on the table, soup acts a drink.”
READY IN:
30mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut Chinese cabbage into 2-inch chunks and wash.
  2. Soak vermicelli in warm water and drain.
  3. Mix ground meat with leek, egg, ginger juice, wine and ½ tsp salt. Form small meat balls about size of teaspoon.
  4. Heat broth, add Chinese cabbage, and boil for 10 minutes. Then add meat balls and boil for 15 minutes. Skim off froth.
  5. Add vermicelli and 2 tsp salt. Serve hot.

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