Lamb Meatball Soup
A fragrant, savory broth with tender, soft meatballs.
Ingredients
lamb (washed and minced)
150 g
napa cabbage (julienned)
250 g
fine salt
to taste
MSG
to taste
cooking wine
to taste
chopped scallion
to taste
minced ginger
to taste
sesame oil
to taste
egg white
to taste
cornstarch slurry
to taste
Instructions
1
Step 1
Julienne the napa cabbage. Wash the lamb and chop it into a fine mince, then place it in a large bowl. Add the minced ginger, chopped scallion, and a small amount of water to the bowl and stir, gradually adding more water as you stir. Once the lamb becomes sticky and develops a bouncy texture, add the egg white, cornstarch slurry, fine salt, MSG, cooking wine, and sesame oil in appropriate amounts, and stir until evenly combined to form the lamb meatball filling. Set aside.
2
Step 2
Place a soup pot over the heat, add water, and bring it to a boil. Add the cabbage shreds, then use a small spoon to form the lamb filling into date-sized meatballs, dropping them one by one into the pot. When the soup returns to a boil, skim off the foam, add the remaining fine salt, MSG, and cooking wine, then transfer to a large soup bowl and serve.
