Chinese Vegetable Soup With Shrimp And Pork Meatballs Recipes
GRANDMA'S CHINESE VEGETABLE SOUP
My grandmother used to make this clear soup to be served during our family-style dinners. It is a soup that can be made in the slow cooker or slowly simmered on the stove top and makes for a very comforting meal when served with rice on a cold day.
Provided by Angela Sing Huey Looi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
- Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.
Nutrition Facts : Calories 209 calories, Carbohydrate 20.6 g, Cholesterol 46 mg, Fat 5.7 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 1.9 g, Sodium 421 mg, Sugar 3.4 g
CHINESE VEGETABLE SOUP WITH SHRIMP AND PORK MEATBALLS
This tasty and healthy soup has a great Asian flair! From "The Meatball Cookbook Bible",,,,
Provided by loof751
Categories Pork
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
- In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
- Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
- Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
- Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
- Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
- Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.
PORK AND SHRIMP ASIAN MEATBALLS
Here's some Asian comfort food that I like to make as an 'after-work' meal because it's so quick and simple.
Provided by Hey Jude
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
- Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
- Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.
- Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
- Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
- Serve meatballs over noodles.
- Sprinkle with remaining chopped green onions.
- Serve this with flash-cooked greens with garlic.
Nutrition Facts : Calories 731.6, Fat 35.1, SaturatedFat 9.7, Cholesterol 219.2, Sodium 1805, Carbohydrate 59.1, Fiber 4.8, Sugar 3.3, Protein 43.1
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