Shrimp Ball Soup Recipe
Ingredients
1 slightly beaten egg white
2 tablespoons cornstarch
1/2 teaspoon ground ginger
8 ounces peeled and deveined shrimp, very finely chopped
6 cups chicken broth
3 tablespoons rice wine or dry sherry
1/4 teaspoon pepper
1 clove garlic, minced
1 cup fresh pea pods, halved crosswise, or 1/2 of a 6 ounce package frozen pea pods, halved crosswise
3/4 cup thinly sliced carrots
4 ounces fresh tofu, cubed
3 tablespoons thinly sliced green onion
Directions
For shrimp balls, in a mixing bowl combine egg white, cornstarch, and ginger.
Add shrimp; mix well.
In a Dutch oven combine chicken broth, rice wine, pepper, and garlic.
Bring to boiling.
Add shrimp mixture by rounded teaspoons.
Return to boiling; reduce heat.
Cover and simmer for 1 minute.
Add pea pods, carrots, tofu, and green onion.
Return to boiling; reduce heat.
Cover and simmer 5 minutes more or till vegetables are crisp tender.
Add shrimp; mix well.
In a Dutch oven combine chicken broth, rice wine, pepper, and garlic.
Bring to boiling.
Add shrimp mixture by rounded teaspoons.
Return to boiling; reduce heat.
Cover and simmer for 1 minute.
Add pea pods, carrots, tofu, and green onion.
Return to boiling; reduce heat.
Cover and simmer 5 minutes more or till vegetables are crisp tender.
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