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Cellophane Noodle and Meatball Soup

Contributed by Chang Mai Thai Cooking School
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST
  • HEALTHY

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  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.