Meatball with Spinach Soup

Meatball with Spinach Soup

“I made this soup this weekend using both the spinach & the arugula. Excellent!!” — Donna Genzmer

From Florence Lin's Chinese Regional Cookbook

Ingredients

• 2 ounces cellophane noodles
• 1/2 lb finely ground pork (about 1 cup)
• 1 T cornstarch
• 1/2 t salt
• 1/2 egg, lightly beaten
• 2 T water
• 2 c canned chicken broth diluted with 2 cups water
• 2 cups tender spinach or watercress leaves
• Salt & pepper to taste

Preparation:

1. Soak the cellophane noodles in hot water for about 15 minutes. Drain and cut the noodles to 4-inch-long pieces. Set aside.
2. Combine the pork with the cornstarch, salt, soy sauce, egg, and 2 T water. Use a spoon to mix and stir in one direction until meat holds together. Set aside.
3. Bring the chicken broth with water to a simmer.
4. Dip a teaspoon in cold water and with it scoop up some meat. Shape meat into a 1-inch ball in the palm of your hand. Drop into the simmering soup.
5. Let cook for 2 minutes. Remove the scum.
6. Add soaked noodles and cook for 2 more minutes.
7. Add salt and pepper to taste.
8. Add spinach, stir, and cook some more.
9. Serve hot.

Variations:

• If you like hot, peppery soup, add 2 tablespoons shredded Szechuan preserved vegetable.
• Ground beef or turkey may be used instead of pork.
• If making vegetarian meatballs (Gimme Lean), brown the meatballs and add to the soup at the last minute. If freezing, freeze vegetarian meatballs separately.

Yields 6 to 8 servings as a first course or 2 servings as a one-dish meal with rice or buns.