The meatball paste can be prepared earlier and ready to use just before preparing the soup. This is a healthy soup and the meatballs are tasty and has a bite.
Ingredients
150 gm minced meat [with some fats if you like]
50 gm chopped carrot
1 small piece black fungus - soaked and chopped
some chopped spring onions [keep some for garnishing]
Marinade
1 tbsp each of light soy sauce and wine to taste
dash of pepper and msg
1 tbsp cornflour
Seasoning
salt and pepper to taste
600 ml water
1 piece wakame seaweed [hai tai] - rinsed and break into small pieces
- Mix meatball ingredients with marinade. Stir into a sticky paste. Store in a plastic container and chill in the fridge until required. Shape into small meatballs before cooking.
- Bring water or stock to boil, then turn to low heat, add in meatballs to cook over simmering stock.
- Add in seaweed to cook for several minutes, then add seasoning to taste.
- Dish up to serve, garnish with some chopped spring onions.
