Meatball Soup With Pea Leaves
- 300 grams of ground pork
- 2 cloves of garlic
- 2 tsp of ginger
- 2 tbsp of diced white part of the scallions
- 1.5 tbsp of soy sauce
- 1 tbsp of oyster sauce
- 1 tbsp of Chinese cooking wine
- 1/2 tsp of garlic powder
- 1 tbsp of cornstarch
- 1/4 cup of stock to stir into the meat
- 6 cups of unsalted stock chicken, beef, or vegetable stock all work
- 4-6 oz of pea leaves or other green leafy vegetables
- 1/2 tsp of salt or to taste
- 1/2 tsp of white pepper or to taste
- 1/2 tbsp of sesame oil
season the ground pork with 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of Chinese cooking wine, 1 tsp of five-spice powder, 1/2 tsp of garlic powder, 1 tbsp of cornstarch. Mix until all the flavor is well combined.
- Add 1/4 cup of chicken stock in batches, you can also use water. Stir this within one direction until all the liquid is well absorbed.
- Continue by adding 2 cloves of garlic, finely diced; 1 tsp of minced ginger, and diced white part of the scallion. Mix well.
- Bring a pot of chicken stock to a simmer. Grab a handful of the ground pork. Squeeze and the meat will naturally form into a ball in between your thumb and forefinger. Dip your spoon in cold water and scoop the meatball. Carefully drop it into the chicken stock. Do not add the meatballs to boiling water, otherwise, the bubbling activity will break down the shape.
- Once you finished all the meatballs, skim off the scum. keep the heat at medium-low and continue to simmer the meatballs for 5 minutes. Do not boil them or else the texture becomes tough.
- Toss in the pea leaves and blanch for 20 seconds. Add some salt and white pepper to taste. Drizzle in some sesame oil and the soup is done.