Spinach Meatball Soup

Name: Spinach Meatball Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g spinach; 300g Pork belly; 50g Vermicelli; Some parsley; Some sesame oil; Some salt; Some Cooking Wine; Some Chicken Essence; Some Ginger powder; Some Soaked black fungus; Some Flour; Some Soy sauce

by Ziru Lingshang

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Spinach stems and leaves are soft, smooth, delicious, and rich in vitamin C, carotene, protein, and more. Spinach is soft and easy to digest after being cooked. It is especially suitable for people with high blood pressure, diabetes, the elderly and the sick, and people who often work by computers. It is very suitable for eating spinach in autumn. "

Spinach Meatball Soup

1. Clean the spinach and set aside.

2. Start blanching the spinach to remove the oxalic acid and set aside.

3. The vermicelli is soaked and ready for use.

4. Stir the pork belly stuffing with vermicelli, cooking wine, light soy sauce, ginger powder, salt, and chicken essence to form a stuffing for later use.

5. Put on the pot, put cold water in the pot, start to put the meatballs into meatballs and put them into the pot.

6. After the water boils, add spinach, black fungus, vermicelli, chicken essence, and cooking wine.

7. Season to add salt when out of the pan.

8. Season to add salt when out of the pan.

9. Put coriander and sesame oil in the soup bowl.

10. Pour the prepared soup into the soup bowl.

Tips:
Spinach has a high content of oxalic acid and should not be consumed too much at one time. In addition, people with spleen deficiency and loose stools should not eat more.