Radish Lamb Meatball Soup

Name: Radish Lamb Meatball Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 White radish; 500g leg of lamb; 4s Chives; 2s parsley; Some salt; 3g White pepper; 20g starch; Some water

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Lamb has high nutritional value and is rich in various nutrients such as protein, calcium, iron, and phosphorus. It is popular with the public because of its tender taste and special flavor. Lamb must be delicious. It is easy to get irritated if eaten in large amounts, so in addition to eating in moderation, it is best to match it with foods that can reduce dryness, such as radishes.

The water content of white radish is very high, reaching 98%, which is a good product for cooking soup. Eating lamb is easy to get angry, while radish has the effect of digestion and ventilation. The combination of the two is the best CP whether it is fried, stewed or potted.

Although the mutton is tender, it takes a long time to boil and simmer for it to become rotten. It is beaten into meat and squeezed out of the meatballs, and it will be cooked in a short while. To make a long story short, quickly serve the pot.

Ingredients

1 White Radish
500g Leg Of Lamb
4s Chives
2s Parsley
Some Salt
3g White Pepper
20g Starch
Some Water

Radish Lamb Meatball Soup

1. The white radish and lamb leg are ready, and the coriander and chives are cleaned;

2. Cut white radish into thin slices about 3 mm thick. If the skin is clean, do not peel it. The skin is rich in minerals;

3. Cut coriander into inch sections;

4. Remove the fascia and cut the leg of lamb into large pieces, mince the chives;

5. Lamb and chopped shallots are minced with a meat grinder in batches;

6. Put the minced mutton onion into the basin, add appropriate amount of salt, white pepper, starch, and appropriate amount of water;

7. Stir in one direction; the amount of water can be gradually added until the meat filling is elastic and tender; there is no dark seasoning such as soy sauce in the meat filling;

8. When the meat is whipped, the radishes can be boiled in a pot and softened;

9. Keep the soup slightly boiling, dip a little cold water on your hands, grab the meat filling together, and squeeze the meatballs from the tiger’s mouth; or squeeze it out of reach, you can use a small spoon to scoop an appropriate amount of meat filling and beat it repeatedly on the palm of your hand to form meatballs;

10. After all the meatballs are in the soup, turn to high heat to make the soup boil and make small bubbles, and skim the foam on the surface; cook until all the meatballs come to the surface;

11. Taste the saltiness of the soup, sprinkle appropriate amount of salt, and put the coriander into the pot; you can put the pot on the table or put it in the soup pot.

Tips:
1. Lamb shank should be used for mutton. The meat has less tender tendons and a little fat can make the meatballs taste better;
2. The meat filling can be cooked by a cooking machine or hand chop. Hand chop can make the meatballs more elastic, but it is time-consuming and laborious. You can choose the processing method according to your actual situation;
3. Adding a little white pepper to the meat filling has the effect of increasing fragrance and freshness;
4. The radish is softer than the mutton balls before being cooked, and then cooked with the mutton balls will just achieve the desired taste;
5. This is a clear soup with sliced radish and lamb meatballs, which is a relatively quick soup; if you want to save trouble, you can cut the radish and the leg of lamb into pieces separately, simmer it slowly, and you will get a radish and lamb soup with different shapes and tastes. time.