Chinese meatballs in soup - "Lionheads"

By Victor Liu
Servings: Makes 10 meatballs, serves 3-4 people.



If using vermicelli, let it soak in water before doing the later steps.

Pour 1 can chicken broth and 1 can of water into pot (reasonably deep). Bring to boil covered.

While waiting for the broth to boil, add water to the pork until pasty (about 1/2 cup) and stir (uniform direction). Stirring should not encounter too much resistance. Do not add so much water that the pork is saturated.

Mix these into ground pork:

Make sure soup base is boiling at this point. Add 4 heaping tsp. of cornstarch to the mixture. Parcel out the meat mixture with a moistened spoon into the soup. Clumps about the size of a fist work best. Boil for about 20 minutes (more is ok).

Just before the 20 minutes are up, in a wok (large enough for veggies and the soup), stir fry bok choy in 1 tbsp. oil until the leaves are limp (2 min.)

If using vermicelli, add it in and cook another minute.

Pour soup and meatballs into the wok and cook another 5 min. Add salt to taste.