Name: chinese meatball soup
Yield: 5
Ingredients: 1 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); 0.35 lb fake ground meat; 1.25 package glass noodles, approx 50g?; 1 lb 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

chinese meatball soup

Serves 5

Ingredients

1	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)
0.35	lb	fake ground meat
1.25	package	glass noodles, approx 50g?
1	lb	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

Directions

https://thewoksoflife.com/chinese-winter-melon-soup-meatballs/
!! make separate no soy sauce, replace with tamari for KT and separate no pork and no cooking wine for Emira, and no pork for sasha!!

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!