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Recipe Name: Asian Meatball Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Quart(s) Chicken stock
1/4 Pound(s) Ground pork
1 Tablespoon(s) Minced scallions
1 Tablespoon(s) Soy sauce
1 Teaspoon(s) Finely-minced ginger
1 Teaspoon(s) Sesame oil
1/4 Pound(s) Ground shrimp
1/2 Cup(s) Cellophane noodles, cooked
cooled and roughly
choppe
1 Teaspoon(s) Minced garlic
6 Napa cabbage leaves
blanched and cooled
6 Long scallion greens
Chopped scallions, for
Garnish
Directions:
In a soup pot slowly heat chicken stock to a simmer. Make meatballs:
Combine ingredients and form into 1/3-inch balls. Make shrimp rolls:
Combine shrimp and next 4 ingredients. Lay out cabbage leaves, heap 1
1/2 tablespoons of filling in center and fold up like an egg roll; tie
securely with a scallion. Carefully drop meatballs and shrimp rolls
into simmering stock. Cook at a low simmer, 15 minutes. Toss some
chopped scallions into soup pot, adjust seasonings and serve. Yield: 6
servings Posted to MC-Recipe Digest V1 #326 Recipe by: ESSENCE OF
EMERIL SHOW#EE086 From: Meg Antczak <meginny@frontiernet.net> Date:
Mon, 2 Dec 1996 08:25:49 -0500

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1618
Calories From Fat: 672
Total Fat: 74.1g
Cholesterol: 272.5mg
Sodium: 5630.6mg
Potassium: 3203.5mg
Carbohydrates: 147.3g
Fiber: 9.8g
Sugar: 32.8g
Protein: 88.7g


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