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Recipe Name: Chinese Cabbage and Meat Ball Soup  
Category: Soups & Beverages


Prep Time Cook Time Serves



Minced mutton   40 g
Egg   1/4
Onion   20 g
Ginger   1/4 "piece
Cabbage   20 g
Tomato   100 g
Butter   1 t
Chicken Stock   1 C
Vermicelli   10 g
Salt   1/2 t
Pepper powder   1/8 t
Fat   for deep frying


  • 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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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 Cup
Amount Per Serving
Calories 123 Calories from Fat 72
% Daily Value'
Total Fat  8 18
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  1176 49
Total Carbohydrate  6 2
Dietary Fiber   -
Protein   8
Vitamin A   365   * Vitamin C   18
Calcium   78 * Iron   1
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs