Recipe - Asian Meatball Soup

2 qt Chicken stock

PORK MEATBALLS
One fourth pound Ground pork
1 tablespoon Minced scallions
1 tablespoon Soy sauce
1 teaspoon Finelyminced ginger
1 teaspoon Sesame oil

SHRIMP ROLLS
One fourth pound Ground shrimp
One half cup Cellophane noodles, cooked,
cooled and, roughly choppe
1 One half teaspoon 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

In a soup pot slowly heat chicken stock to a simmer. Make meatballs:
Combine ingredients and form into 1/3inch 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.

Yield: 6 servings
Posted to MCRecipe Digest V1 #326

Recipe by: ESSENCE OF EMERIL SHOW#EE086

From: Meg Antczak meginny@frontiernet.net

Date: Mon, 2 Dec 1996 08:25:49 0500