Chinese Vegetable Soup With Shrimp And Lamb Meatballs

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 3 egg whites
• 1 tablespoon sesame oil
• 3 scallions
• 3 tablespoons chopped cilantro
• 1 tablespoon grated fresh ginger
• 2 garlic cloves
• 1 lb ground lamb
• 1/2 lb shrimp
• 1/2 cup water chestnut
• 7 cups chicken stock
• 6 scallions
• 2 garlic cloves
• 1 tablespoon grated fresh ginger
• 2 tablespoons soy sauce
• 1 large carrot
• 2 cups chopped bok choy (or cabbage)
• 1 cup snow peas

Recipe

• 1 prepare the meatballs: chop the scallions, shrimp, and water chestnuts. mince the garlic.
• 2 in a medium bowl, mix the corn starch and soy sauce. add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
• 3 add shrimp, lamb and water chestnuts and mix well. add salt and pepper to taste. chill for 30 minutes.
• 4 prepare the broth: chop the scallions and bok choy. thinly slice the carrot and snow peas. mince the garlic.
• 5 combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
• 6 form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). simmer for 10 minutes, until meatballs are cooked through and no longer pink.
• 7 add the bok choy and snow peas and simmer for 2 minutes. season to taste with salt and pepper.