Asian Meatball Soup (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
2 quarts chicken stock |
1/4 pound ground pork |
1 tablespoon minced scallions |
1 tablespoon soy sauce |
1 teaspoon finely-minced ginger |
1 teaspoon sesame oil |
1/4 pound ground shrimp |
1/2 cup cellophane noodles, cooked, cooled and roughly chopped |
1 1/2 teaspoons soy sauce |
1 teaspoon minced scallions |
1 teaspoon minced garlic |
6 napa cabbage leaves, blanched and cooled |
6 long scallion greens, blanched and cooled |
chopped scallions, for garnish |
Directions:
1. In a soup pot slowly heat chicken stock to a simmer. Make meatballs: Combine ingredients and form into 1/3-inch balls. Make shrimp rolls: Combine shrimp and next 4 ingredients. Lay out cabbage leaves, heap 1 1/2 tablespoons of filling in center and fold up like an egg roll; tie securely with a scallion. Carefully drop meatballs and shrimp rolls into simmering stock. Cook at a low simmer, 15 minutes. Toss some chopped scallions into soup pot, adjust seasonings and serve.
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