Lettuce Meatball Soup with Preserved Cabbage
Makes 4 servings
100 g lettuce, sliced
300 g mincemeat
30 g preserved cabbage, chopped coarsely
2 Tbsp minced chilli
1 tsp vegetable oil
1 tsp cornstarch
1/4 tsp sugar
1 tsp soy sauce
1 1/2 liters chicken stock
1 tsp minced garlic
1 tsp minced shallot
1 Tbsp vegetable oil
MIX minced meat, preserved cabbage, chilli, 1 tsp oil, cornstarch, sugar and soy
sauce well and set aside to marinate, then form into small balls. Pour oil into
pot to heat up; immediately saute garlic and shallots lightly. Add chicken stock
and cover. Just before the water starts to boil, drop in meatballs. When cooked,
the meatballs will float. Serve with rice or noodles of your choice.
Traditionally, this recipe uses glass noodles as its main ingredient and a
lightly beaten egg is added before taking it off the fire.
Source: rec.food.recipes
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