Ingredients

• 2 quarts Chicken stock

PORK MEATBALLS

• 1/4 pound Ground pork
• 1 tablespoon Minced scallions
• 1 tablespoon Soy sauce
• 1 teaspoon Finely-minced ginger
• 1 teaspoon Sesame oil

SHRIMP ROLLS

• 1/4 pound Ground shrimp
• 1/2 cup Cellophane noodles, cooked, cooled and, roughly choppe
• 1 1/2 teaspoons Soy sauce
• 1 teaspoon Minced scallions
• 1 teaspoon Minced garlic
• 6 Napa cabbage leaves, blanched, and cooled
• 6 Long scallion greens, blanched, and cooled
• Chopped scallions,, for garnish

Directions

• In a soup pot slowly heat chicken stock to a simmer.
• Make meatballs: Combine ingredients and form into 1/3-inch balls.
• Make shrimp rolls: Combine shrimp and next 4 ingredients.
• Lay out cabbage leaves, heap 1 1/2 tablespoons of filling in center and fold up like an egg roll; tie securely with a scallion.
• Carefully drop meatballs and shrimp rolls into simmering stock.
• Cook at a low simmer, 15 minutes.
• Toss some chopped scallions into soup pot, adjust seasonings and serve.
• Yield: 6 servings Posted to MC-Recipe Digest V1 #326 Recipe by: ESSENCE OF EMERIL SHOW#EE086 From: Meg Antczak
• net> Date: Mon, 2 Dec 1996 08:25:49 -0500