Prep 30 mins
Cook 3 hrs
Chinese dish, I call it cabbage and meatball soup at home. You can use boy choy instead of napa cabbage. This is a combination of a few variations to this recipe, and the way we like to eat ours. Serve with steaming hot rice for a complete meal. I like to place this in the crockpot (set-it-and-forget-it) and cook it for the afternoon if possible because the longer you cook this dish the more tender and melt-in-your-mouth the meatballs are.
- 1 lb ground lean pork
- 4 dried shiitake mushrooms, soaked in warm water for at least 10 mins
- 1 bunch green onion, chopped
- 1 teaspoon ginger (fresh)
- 1 tablespoon cornstarch
- 3 tablespoons oyster sauce
- 1 teaspoon salt
- 2 tablespoons dried shrimp (optional)
- 2 -3 lbs napa cabbage, chop to fit in pot
- 1 egg, lightly beaten
- 7 ounces firm tofu, diced
- 4 tablespoons soy sauce, divided
- 4 teaspoons cooking wine, divided
- 1⁄8 teaspoon pepper
- 5 cups chicken stock
- 1 cup water
- 1⁄2 teaspoon sesame oil
- 2 teaspoons brown sugar
- Fill a big pot with chicken stock, add water and bring to low boil and simmer.
- Add the cabbage.
- While you get that going, start making the meatballs.
- Squeeze out excess water from the mushrooms, mince and set aside, make sure to save the soaking water to add flavor to the soup later!
- Mix the ground pork with the egg, minced mushrooms, oyster sauce, tofu, salt, pepper, ginger, green onions, cornstarch, and 2 Tbs soy sauce, 2 tsp cooking wine, plus minced dried shrimp if using. (make sure you mince it finely before adding).
- Mix throughly, using a spoon to help, make meatballs and place into pot on top of the cabbage. Add brown sugar and left over 2 Tbs soy sauce to soup. Cover and simmer for 2-3 hours or longer for tender meatballs. Before serving taste and adjust seasonings of soup by adding more salt or soy sauce or pepper.