Source: dLife

A Chinese-style soup with mushrooms, ginger, kale, and mini meatballs.

Servings

Broth
5 dried shiitake mushrooms , soaked in warm water for 30 minutes
2 tbsp peanut oil
1 Onion, white, fresh, large, whole , peeled and finely chopped
2 medium garlic cloves , finely crushed
1 tbsp fresh ginger root , bruised (about 1/2 inch piece)
9 cup Stock, beef, prepared from recipe , including soaking liquid from the mushrooms
2 tbsp soy sauce
4 oz Cabbage, kale, curly, fresh, chopped (or spinach or Chinese cabbage, shredded)

Meatballs
6 oz extra lean ground beef (5% fat)
1 small onions , finely chopped
1 medium garlic cloves , crushed
1 tbsp cornstarch
1 egg whites , lightly beaten
1 pinch salt and pepper

1 Prepare the meatballs, by mixing beef with onion, garlic, cornstarch, and seasoning in a food processor. Bind with sufficient egg white to make a firm mixture. With wet hands, roll into tiny, bite size balls and set aside.
2 Drain the mushrooms. Add the soaking liquid to the stock. Trim off and discard the stalks. Slice the caps finely and set aside.
3 Heat a wok or large pan, add the oil. Fry the onion, garlic and ginger for 2-3 minutes to bring out the flavor. Be careful not to burn.
4 When onion is soft, pour in the stock. Bring to boil, then stir in soy sauce and mushroom slices and simmer for 10 minutes.
5 Add the meatballs and cook for a further 10 minutes.
6 Before serving, remove the ginger. Stir in the shredded curly kale, spinach, or Chinese cabbage. Heat through 1 minute only. Do not overcook.
7 Ladle soup into warmed bowls and serve piping hot.

Serve over rice for a delicious meal.