| Recipe Name: Chinese Cabbage and Meat Ball Soup |
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| Category: Soups & Beverages |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Minced mutton |
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40 g |
| Egg |
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1/4 |
| Onion |
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20 g |
| Ginger |
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1/4 "piece |
| Cabbage |
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20 g |
| Tomato |
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100 g |
| Butter |
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1 t |
| Chicken Stock |
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1 C |
| Vermicelli |
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10 g |
| Salt |
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1/2 t |
| Pepper powder |
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1/8 t |
| Fat |
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for deep frying |
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Method: |
- Boil the mince. Boil vermicelli separately, drain and keep aside.
- Add egg, half of the chopped onion, ginger paste and salt to boiled mince.
- Form into small balls and deep fry in hot fat till golden brown in colour.
- Heat butter in pan. Sauté the rest of onion, add chopped tomato. Cover and cook over slow fire. Mix in a blender.
- Sieve and take out thick tomato extract.
- Mix tomato extract with chicken stock, add finely shredded cabbage and seasoning. Bring to a boil.
- Add meat balls and boiled vermicelli. Reduce the heat to simmering. Cook for five minutes.
- Serve hot.
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Tags:
Chinese Cabbage and Meat Ball Soup, add , tomato , boil , cook , mince , deep , vermicelli , chopped , balls , hot , heat , boiled , onion , extract , mix , sauté , pan , rest , five , reduce |
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