Cellophane Noodle and Meatball Soup

• FAST
• HEALTHY

Ingredients

1. 5 ounces ground pork
2. 2 tablespoons minced cilantro stems and leaves
3. 2 medium garlic cloves, minced
4. 3 cups chicken stock
5. 4 ounces soft tofu, diced (1-inch)
6. 3 cups chopped Chinese cabbage
7. 2 ounces dried cellophane noodles, cut into 3-inch lengths
8. 3 tablespoons low-sodium soy sauce
9. Freshly ground pepper
10. 2 medium scallions, chopped
11. 1/2 cup chopped celery leaves

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