Ingredients for Chinese Vegetable Soup With Shrimp And Pork Meatballs
- 2 tablespoons soy sauce (1 tbsp for meatballs, 1 tbsp for soup)
- Cornstarch
- Egg Whites
- 1 teaspoon sesame oil
- Scallions
- Cilantro
- Fresh Ginger
- Garlic Cloves
- 1 lb ground pork
- 1/2 lb peeled and deveined shrimp
- Water Chestnut
- Chicken Stock
- Carrot
- 1 cup chopped bok choy
- Snow Peas
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How to Make Chinese Vegetable Soup With Shrimp And Pork Meatballs
- In a large bowl, combine ground pork, 1/2 cup finely chopped onion, 1 clove minced garlic, 1 large egg, 1/4 cup bread crumbs, 1 tablespoon soy sauce, 1 teaspoon ginger, and salt and pepper to taste. Gently mix until just combined. Roll into 1-inch meatballs.
- Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs on all sides. Remove meatballs and set aside.
- Add 1 tablespoon of oil to the pot. Add 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped bok choy, and 1/2 cup chopped shiitake mushrooms. Sauté for 5-7 minutes, until slightly softened.
- Pour in 6 cups of chicken broth. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/2 teaspoon sugar. Bring to a boil.
- Add the browned meatballs and 1/2 pound peeled and deveined shrimp to the pot. Reduce heat to a simmer and cook for 10-15 minutes, or until the shrimp is cooked through and the meatballs are heated through.
- Stir in 1/4 cup chopped green onions before serving. Garnish with a sprinkle of sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
29g
Fat
36g
Carbs
7g
