Servings
4 s
Ingredients
- 18 Fishballs
- 1 Scallion
- 6 cups STOCK
- 1 teaspoon Salt
Directions
- 1. Prepare fishballs according to recipe “BASIC FISHBALLS”.
- Mince scallion.
- 2. Bring stock to a boil.
- Add salt.
- Lower fishballs in one at a time so they won’t splash.
- Simmer, uncovered, 3 minutes.
- Add minced scallion.
- Simmer 1 minute more.
- NOTE: Shrimpball soup is prepared the same way.
- VARIATIONS: Before step 2, add to cold stock 4 dried black mushrooms (soaked), 1 or 2 Cakes bean curd and 1/2 cup bamboo shoots, all slivered; bring to a boil and simmer 1 minute before adding salt and fishballs.
- In step 2, add to boiling stock 1 Cup Chinese cabbage stems and 1/2 cup celery, both slivered.
- Simmer, uncovered, 5 minutes before adding salt and fishballs.
- Add, with fishballs, 1/4 pound peastarch noodles (soaked).
- Add, with scallion, 1/2 cup spinach or water cress, chopped.
- From
, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.