Meatball Vermicelli Soup

Name: Meatball Vermicelli Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Lean Pork; 200 Fatty; 1 piece egg; 2 tablespoons corn starch; 1 roll Vermicelli; 1/2 root carrot; Some Chinese cabbage; 1 piece shallot; 1 piece ginger; 5g salt; 10g black pepper powder

by Lime Reviews

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This dish was made very recently.
Practice makes perfect, and if you do more, you will know the trick.
I especially like to make meatballs.
Meatballs can be made into soup or noodles. I'll chop meat at home and make meatballs.

Meatball Vermicelli Soup

1. Chop the green onion, ginger and carrot very finely and set aside

2. Add salt and pepper to the scallion ginger and carrot froth. Stir well.

3. All lean and fatty meat are chopped into puree. (No fat meatballs taste bad, and the meatball soup tastes bad)

4. Beat the eggs one by one.

5. Pour the mashed meat into the chopped carrots, add the egg liquid, and mix well. Not enough flavor, add seasoning

6. Add two spoons of cornstarch and mix well.

7. Stir well, just knead out round meatballs.

8. Wash the cabbage and soak the vermicelli in advance

9. Put water in the pot, add ginger slices and vermicelli and cook for a while, add carrot slices.

10. Add the meatballs and cabbage after the vermicelli is almost cooked. Just add salt and pepper to taste recently.

11. A bowl of meatball soup is ready. The taste is very fresh and peppery, healthy and delicious. Suitable for children to eat.

Tips:
1. There must be fat in the meatballs.
2. When making meatballs, add the egg liquid according to the amount of puree, and the meatballs should not be too thin
3. Don't put too much cornstarch, the meatballs will be harder if they are too much
4. When making meatball soup, put more ginger slices so that the taste of ginger is good.