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Meatball Soup - {Wanja Tang}


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  • 1/2 pound ground lean beef
  • 1/2 square soft soybean curd squeezed dry in
  • a towel then mashed
  • 1 scallion chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 2 cups water or beef broth
  • 1 egg beaten
  • 1/4 teaspoon sesame oil


Servings 1


Step 1

Mix together the ground beef, bean curd, scallion, salt and pepper and prepare meatballs 3/4-inch in diameter.

Bring the water to a boil in a pan over moderate heat. When the water boils, dip the meatballs, one at a time, into the beaten egg and drop into the pan. Simmer until they begin to float indicating that they are almost cooked. Simmer for 10 minutes more. Now add the sesame oil. Adjust the salt if necessary.

Serve warm with rice

This recipe yields ?? servings.

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