This meatball soup is my family’s ultimate favorite. It may be similar to other meatball soups but I made up this recipe from modifying other recipes. This version is well liked by my whole family and extended families. This is a very popular dish to them including my husband who loves it.
It is very simple and a quick recipe to cook. All that is needed is the rice to go with it and it is a complete and a satisfying meal you can have at any time.
Celery in this dish is not only used for flavoring but is used as the main vegetable. Use more if you like celery. I sometimes use the whole bunch except the core.
Mix together in a medium size bowl until well blended:
- 1 lb. ground pork
- 1 egg
- 1 tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. MSG (optional but will make it very good)
For the broth:
- 1 inch ginger root chopped or sliced and julienned thinly
- 1 or 2 cloves garlic crushed
- 1/2 of a medium onion minced
- 3 or more stalks celery cut into 1/2 inch pieces including some leaves (use more stalks if you like celery)
- salt, pepper, msg
Sauté the garlic, onion and ginger root in a 2 to 3-quart pan with 1 TBS. oil on medium heat until garlic is fragrant and onion is soft. Add about 4 to 6 cups water and heat to boiling and simmer for a minute or two.
Bring the broth to a rolling boil. Shape each spoonful of the pork mixture on the side of the bowl using the spoon to form a meatball the size of a walnut and drop into the boiling broth. Boil until pork balls float. Add the celery and cook for another 2 to 3 minutes until celery pieces are crisp tender but not overdone. Season the soup with 1 tsp. salt and 1/4 tsp. black pepper and 1/4 tsp. MSG. Taste and adjust the seasoning.
Mix with cooked white rice in you bowl or soup plate at the table and dip the meatball in soy sauce with lemon while you eat it.
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