Tomato and Mushroom Meatball Soup
by DaisyCheng
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. 2 tomatoes, one water chestnut, peel off the leaves, peel off the skin (normally but not peeled)
2. Wash the mushrooms and remove the roots
3. Cut tomatoes into chunks, and thick slices of water chestnuts
4. Shiitake Mushroom Pleurotus eryngii sliced
5. Heat the pan with oil, sauté the minced garlic, stir fry the tomatoes over high heat
6. Stir-fry tomatoes until they are softened, then add mushrooms and stir-fry
7. Add water
8. Add the meatballs (the meatballs were made yesterday and put in the refrigerator, please refer to the braised lion head meatballs), boil on high heat, reduce to medium and low heat and cook for 5 minutes, add water chestnuts, cook for 5 minutes, add two minutes before turning off salt
9. Start eating, don’t burn it 😊
