Fresh Green Meatball Soup

Name: Fresh Green Meatball Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Mustard; 200g beef ball; 150g meatball; 1 teaspoon salt; 0.5 teaspoon Sugar; 1 serving Bone soup; Some Corn flour

by Jackey cat

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This is a thick but not sticky soup with crispy meatballs, fresh and tender mustard, with a hint of bitterness, and a very light taste. Let me share with you the feeling of the entrance first, greedy dear dears, hehe! Let's drink the soup first, it is smooth and moist, with a little bitterness of mustard greens, it is very refreshing, like a faint breeze blowing on the tip of the tongue, it feels comfortable and comfortable; the next thing we eat is the soft, crispy taste of mustard greens. The aftertaste has a hint of sweetness, especially the mustard tuber that has been chopped into small pieces. It is crunchy and brings a little surprise to the smooth soup; finally, a meatball is bitten, and the Q bomb is crisp and crisp. , Completely satisfied the pleasure of the tongue. Occasionally eat a lot of big fish and meat, come with a refreshing soup to make the stomach move, what are you waiting for, follow the cat to taste it.

Ingredients

150g Mustard
200g Beef Ball
150g Meatball
1 teaspoon Salt
0.5 teaspoon Sugar
1 serving Bone Soup
Some Corn Flour

Fresh Green Meatball Soup

1. Prepare the ingredients

2. Take only the leaves of mustard greens, blanch them with boiling water, and remove the moisture

3. Cut the mustard greens into thin strips and chop the mustard greens

4. Put the beef balls and pork balls in the sitting bone soup in the pot

5. Cook until the meatballs become large, then add in the right amount of salt and sugar

6. Shredded mustard and mustard greens into the pot

7. After boiling, use a little bit more cornstarch water to make a glutinous rice flour. Pay attention to the amount here. If it is too much, it will easily become a mound. If it is less, it is still soup and water, so the amount must be controlled.

8. Bring to a boil

Tips:
1. Mustard greens have a slight bitterness, blanch them with boiling water before making, to remove part of the bitterness;
2. The finely sliced mustard greens taste better;
3. Pickled mustard has a salty taste, so be careful when putting salt;
4. If you don't have meatballs, you can use other minced meat instead. If you don't even have minced meat, just make an egg drop, the taste is also amazing;
5. Pickled mustard has the effect of improving freshness and adding layers of taste here.