Name: chinese meatball soup
Yield: 5
Ingredients: 1.2 lb ground pork; 2 tbsp water (for the meatballs); 2.5 tbsp soy sauce; 2 tbsp Shaoxing wine; 1 tsp sesame oil (for meatballs); 0.5 tsp black pepper (for meatballs); 0.5 tsp sugar; 1 unit egg white; 1 tbsp ginger, minced; 1 unit scallions, chopped (for meatballs); 0.25 tsp salt (for meatballs); 3.2 oz fake ground meat; 1.25 package glass noodles, approx 50g?; 1.6 oz spinach; 1 tbsp oil; 1 unit scallions, chopped; 3 cup chicken stock; 1 cup vegetable stock; 2 cup water; 0.5 tsp black pepper; 0.5 tsp sesame oil; 0.7 lb tofu, preferably frozen and thawed before cookcrew; 0.7 lb carrot, sliced; 0.5 bunch cilantro, chopped; 0.25 lb diakon radish

chinese meatball soup

Serves 5

Ingredients

1.2	lb	ground pork
2	tbsp	water (for the meatballs)
2.5	tbsp	soy sauce
2	tbsp	Shaoxing wine
1	tsp	sesame oil (for meatballs)
0.5	tsp	black pepper (for meatballs)
0.5	tsp	sugar
1	unit	egg white
1	tbsp	ginger, minced
1	unit	scallions, chopped (for meatballs)
0.25	tsp	salt (for meatballs)
3.2	oz	fake ground meat
1.25	package	glass noodles, approx 50g?
1.6	oz	spinach
1	tbsp	oil
1	unit	scallions, chopped
3	cup	chicken stock
1	cup	vegetable stock
2	cup	water
0.5	tsp	black pepper
0.5	tsp	sesame oil
0.7	lb	tofu, preferably frozen and thawed before cookcrew
0.7	lb	carrot, sliced
0.5	bunch	cilantro, chopped
0.25	lb	diakon radish

Directions

https://thewoksoflife.com/chinese-winter-melon-soup-meatballs/
!! separate no pork and no cooking wine for Emira, and no pork for sasha!! feel free to omit shaoxing wine if too much work.

Note: Frozen tofu is so rockin' in soup. Make sure to move it into the fridge a day before so it can thaw. It should become much easier to press and take on a spongier texture.

Note: Use approx 1/4-1/3 of the meatball ingredients [water, soy sauce, Shaoxing wine, sesame oil, pepper, sugar, egg white, ginger (minced), scallion (finely chopped), salt] for the vegetarians.

Make the meat and meatless balls using the directions below (just sub the pork for fake meat for the vegetarians):
Put all the meatball ingredients into a large bowl, and whip in one direction for at least 10 minutes by hand using a pair of chopsticks. Use a vigorous circular motion, until the ground meat mixture becomes thick and pasty, with a little resistance as you whip. You can also do this using the paddle attachment of your electric mixer on low speed for 6-7 minutes.

Now, form the meatballs. Brush both of your palms with oil to prevent sticking, take a large spoonful of the meat mixture, and roll it into a ball using both palms. The meatballs should be the size of a golf ball. Arrange them on a lightly oiled plate with space between them. Refrigerate while you prepare the rest of the soup.

TO ASSEMBLE THE SOUP:

Soak the glass noodles in cold water for 15 minutes. Drain and cut the noodles in half lengthwise. Set aside.

Rinse and chop the napa cabbage.

Cut the tofu into ~3/4" cubes.

Place a soup pot over medium heat and add 1 tablespoon oil. Cook the white parts of the scallions for about a minute. Then add chicken stock (or veg stock for vegetarians), water, cabbage, carrot, and tofu (for both meat and veg versions). Turn up the heat and bring to a boil.

When the soup is boiling, carefully lower the meatballs into the soup using a spoon. Add in pepper and sesame oil. Bring to a boil again. Add the glass noodles, stir, and salt to taste. Boil for another 3-4 minutes, garnish with cilantro and serve!