Meat Ball And Vermicelli Soup Recipe
Ingredients
1/4 pound thin Chinese noodles or vermicelli
2 tablespoons cornstarch
1/4 cup water
1/2 pound ground pork
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons oil
6 cups beef broth
2 tablespoons soy sauce
3 scallions, cut in 1/2-inch pieces
Directions
Break the noodles in 2-inch lengths.
Cover with boiling water and let soak 5 minutes; drain well.
Mix together the cornstarch and water.
Mix the pork, salt, pepper, and cornstarch mixture.
Shape into walnut-size balls.
Fry in hot oil until browned on all sides.
Bring the broth to a boil; add the noodles and cook 5 minutes.
Carefully drop the meat balls into the broth and cook 5 minutes.
Stir in the soy sauce and scallions.
Cook 3 minutes.
Cover with boiling water and let soak 5 minutes; drain well.
Mix together the cornstarch and water.
Mix the pork, salt, pepper, and cornstarch mixture.
Shape into walnut-size balls.
Fry in hot oil until browned on all sides.
Bring the broth to a boil; add the noodles and cook 5 minutes.
Carefully drop the meat balls into the broth and cook 5 minutes.
Stir in the soy sauce and scallions.
Cook 3 minutes.
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