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Yield
Serves : 4

How to Make It

Step 1    

In a large bowl, gently mix the ground pork with the cilantro and garlic. Shape the mixture into 16 meatballs.

Step 2    

In a large saucepan, bring the chicken stock to a boil. Add the meatballs and simmer over moderate heat until no longer pink on the outside, about 2 minutes. Add the diced tofu and the chopped Chinese cabbage and simmer for 2 minutes longer. Add the cellophane noodles and soy sauce. Season the soup generously with freshly ground pepper and simmer for 3 minutes longer. Stir in the chopped scallions and the chopped celery leaves. Ladle the soup into warmed bowls and serve piping hot.

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