Friday, April 9, 2010

Chinese Meatball Soup

This is a very comforting home style soup. Even my baby loved it and couldn't get enough of it!
My mom makes it with ground pork, but I used extra lean ground chicken for a lighter version.

4-6 cups water
2 inch piece of ginger, peeled and sliced thin
2 tbsp light soya sauce
3/4 lb ground chicken (or pork)
4 dried Chinese mushrooms
1 clove garlic, grated (or use a garlic press)
1 egg
1 tsp salt
1/2 tsp white pepper
Large handful spinach, torn

2 birds eye chilies finely chopped and added to a small bowl of soya sauce

Combine water, ginger and soya sauce in a large pot and put on the stove to boil.
In a small bowl, allow Chinese mushrooms to soak in hot water for 10 minutes until soft, then chop finely.
In a mixing bowl, combine ground chicken, chopped Chinese mushrooms, garlic, egg and salt and pepper until well mixed and form into meatballs.
Drop meatballs into boiling pot, cover and simmer on low heat for about 30 minutes.
Just before serving, add spinach to the pot to wilt.
Serve over rice, with hot chilies mixed with soy sauce if you like the heat!

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