Category : Beef
Author : Lucy
Hits : 3867
Date : 17/07/2005
Meatball Ingredients:1 pound ground beef, chuck or sirloin, lean3/4 cup oatmeal or bread crumbs2 tablespoons soy sauce1 tablespoon dry sherry2 teaspoons sesame oil1 1/2 teaspoons fresh ginger, minced finely1/2 teaspoon black pepper1/4 cup chicken broth1 eggSoup Ingredients:2 large cans (14 ounce) chicken broth1 cup water1 package (6 ounce) frozen snow pea pods1/2 pound baby carrots, cut in half1 1/2 cups fresh or canned bean sprouts1/2 cup green onions, thinly sliced1 1/2" cube fresh ginger, finely grated1 clove garlic, finely mincedpeanut or olive oil for roasting
Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).Prepare meatballs: stir ingredients together, shape into 1 1/4" meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if you used very lean meat. Broil until nicely browned or bake at 400° 15 minutes.To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas.Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok.With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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