Spinach Meatball Soup

Spinach Meatball Soup

1. Prepare ingredients: thawed fresh shrimp, pork filling, eggs, mushrooms.

2. 1 fan is soaked and cut short with scissors.

3. Wash 1 handful of spinach.

4. Cut the roots and blanch them.

5. Chop the shrimp.

6. Slice and dice the shiitake mushrooms and mince.

7. Stir the mashed shrimp, minced shiitake mushrooms and pork stuffing evenly (the dried shiitake mushrooms and the prawn skins can be baked in an electric oven to make a home version of MSG, and the combination of shiitake mushrooms and fresh prawns is for freshness).

8. An egg is added to the meat filling to increase the tenderness of the taste buds, and a few drops of sesame oil are added to further improve the freshness. Starch is added to make the meatballs not suitable for breaking during cooking. Add salt, light soy sauce and chicken bouillon and stir to taste.

9. Rub the mixed meat into meatballs and set aside.

10. Make a spice bowl: Wash 1 handful of coriander and cut into small sections, and pour an appropriate amount of sesame oil into the bowl.

11. Bring the pot to boil water, add the meatballs after the pot is boiled.

12. Use a soup spoon to skim the foam (this step is very important, to stimulate the taste buds must start with clean, beautiful, and hygienic).

13. Put the blanched spinach segments in the pot and soak the soft vermicelli. Note: Because it is a soup type, I did not blanch the fans in advance, just to increase the Q-bomb when chewing.

14. Pour the spices.

15. Add 1/4 spoon of salt and 1/4 spoon of chicken essence before turning off the heat. In order to reflect the delicate fragrance of spinach and the fresh fragrance of meatballs, no other condiments are needed.

16. The boiled spinach ball soup is transferred to a casserole and served to the table to start eating.