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Cellophane Noodle and Meatball Soup

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  • Servings: 4

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  • 5 ounces ground pork
  • 2 tablespoons minced cilantro stems and leaves
  • 2 medium garlic cloves, minced
  • 3 cups chicken stock
  • 4 ounces soft tofu, diced (1-inch)
  • 3 cups chopped Chinese cabbage
  • 2 ounces dried cellophane noodles, cut into 3-inch lengths
  • 3 tablespoons low-sodium soy sauce
  • Freshly ground pepper
  • 2 medium scallions, chopped
  • 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.
Published May 2002

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