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Clear Soup with Meatballs
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 140.2
Total Carbs 11.0 g
Dietary Fiber 1.5 g
Sugars 5.0 g
Total Fat 5.8 g
Saturated Fat 1.3 g
Unsaturated Fat 1.3 g
Potassium 591.9 mg
Protein 10.7 g
Sodium 454.8 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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