Lamb Meatball Soup

Name: Lamb Meatball Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 taels Lamb; Egg size Marinated tofu; 5 slices ginger; 1/2 egg; 1 spoon Oyster sauce; 1 spoon starch; 1 spoon Soy sauce; Some salt; 1 spoon Cooking Wine; 1 spoon Vegetable oil

by xiangguangye

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

My mother-in-law sold a lot of mutton, thinking that it would be boring to just make dumplings, so I thought about making some meatballs to eat."

Lamb Meatball Soup

1. Lamb is chopped into meat at a ratio of lean to fat = 2:1

2. Chopped ginger into froth: put it in the meat

3. Add five-spice powder, fuel consumption, light soy sauce, dark soy sauce, cooking wine, and stir evenly

4. Put in half an egg

5. Add half an egg and continue to stir

6. Crush the tofu into the meat filling and continue to stir

7. Stir the minced meat and let it stand for 10 minutes

8. After boiling the water in the pot-squeeze the meat into a circle and put them into the boiling water-continue to boil for three minutes-add salt according to personal taste-pour the meatball soup into a large bowl with parsley while it is hot and serve

Tips:
1. Putting a small amount of tofu in brine can not only reduce the mutton smell, but the tenderness of tofu, together with starch and eggs, can make the meatballs very tender. You will know this when you eat it!

2. At the end you can also put a few drops of sesame oil

3. Put more ginger in the right amount!