YumYum Panda

jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-54-423′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});So after a long hiatus (more like laziness),I finally got around to trying out another one of my mom’s dishes.  This dish uses the leftover pork sparerib broth from our sweet and sour spare ribs recipe way back in September.  So the following recipe is just for the meatballs in the soup. Veggies and other components are entirely up to you! We made this with some carrots and mushrooms we had lying in our fridge. Ingredients:0.5 lb lean ground pork 1 tsp salt 1.5 tsp soy sauce 1 tbsp minced ginger 4 diced scallions stalks (whites and greens separated) 1 large egg white 0.5 tbsp starch Pork stock 1/2 cup sliced white mushrooms 1/2 cup sliced carrots Directions:Mix first 7 ingredients minus the scallion whites in a large bowl and let sit. Add pork stock,scallion whites,mushrooms and carrots to a pot.  Add water to taste if too salty. Cook the soup until the vegetables are tender. Shape the pork into small meatballs and add to soup.  If the meat is too loose,add some more cornstarch. Simmer soup for 5-10 minutes on medium heat until meatballs are cooked through. And that’s it.  My mom will usually drop the leftover egg yolk into the soup as well. Add it after you turn off the heat once the meatballs are done.  This way,the yolk is still semi-soft when I serve the soup