Meatball Soup Recipe
Meatball Soup is an irresistible appetizer recipe. Once you try this effortlessly prepared simple recipe at your dinner party, I bet you would surely get a huge fan following.
Ingredients
| Pork tenderloin | 500 Gram, finley minced | |
| 3 dried black winter mushrooms, soaked in hot water for 25 minutes, drained and finely chopped | ||
| 2 spring onions, very finely chopped | ||
| Light soy sauce | 2 Tablespoon | |
| Salt | To Taste | |
| Cornflour | 100 Gram | |
| Ground black pepper | 1/2 Teaspoon | |
| Peanut oil | 3 Tablespoon | |
| Chicken stock | 2 Liter | |
| Chopped parsley to garnish | ||
Directions
In a bowl, mix together pork, mushrooms, spring onions, soy sauce and 1 teaspoon salt.
Pass through the finest blade on a mincer.
Roll mixture into 2.5 cm balls.
Roll balls in cornflour (cornstarch) to lightly coat.
In a wok, heat oil and fry the balls for about 4 minutes until lightly and evenly browned.
Drain on absorbent kitchen paper.
In a saucepan, heat chicken stock to the boil.
Reduce heat so stock simmers, then add meatballs.
Season with salt and pepper.
Garnish with chopped parsley.
Pass through the finest blade on a mincer.
Roll mixture into 2.5 cm balls.
Roll balls in cornflour (cornstarch) to lightly coat.
In a wok, heat oil and fry the balls for about 4 minutes until lightly and evenly browned.
Drain on absorbent kitchen paper.
In a saucepan, heat chicken stock to the boil.
Reduce heat so stock simmers, then add meatballs.
Season with salt and pepper.
Garnish with chopped parsley.
Chef
