RECIPES FROM BARBARA'S KITCHEN
ASIAN MEATBALL SOUP
Yield: 6 portions (double recipe for 10-12 guests)
INGREDIENTS:
1 1/2 lbs. ground beef
1 egg
3 raw scallions/spring onions: 1 minced, 2 sliced
4 garlic cloves: 1 minced, 3 crushed
2 tsp. minced fresh ginger, 4 slices cut into matchsticks
2 tbsp. soy sauce
1 tbsp. Asian Sesame Oil
2 1/2 qts. (10 c.) boiling water (Do not double for larger recipe, just use maximum amount that you can get into your pot after the meatballs are in the pot. Much will evaporate and soup will thicken. Add more water if it becomes too thick.)
8 oz. (one box) of sliced (fresh or canned) mushrooms drained.
3 tbsp. Kosher chicken (or beef) soup mix
1 c. dried Porchini mushrooms (or 8 oz. of fresh Porchini mushrooms, sliced)
1 can (or fresh) baby corn, drained and cut into small pieces (do not double for larger recipe; can use frozen corn if necessary)
1/4 lb. spaghetti, broken into thirds (or other small pasta)
1 small bunch fresh Cilantro, chopped
INSTRUCTIONS:
- COMBINE in a mixing bowl: Ground beef, raw egg, minced scallion, minced garlic, minced ginger, 1 tbsp. soy sauce, 1 tbsp. sesame oil, Mix well, then let it sit for a while to thicken. (If doubling recipe, do not use two eggs, it will be too wet.) If the mixture is wet, add just enough matzo meal to absorb the excess moisture. (However, this will lighten the meatballs.)
- PRE-SOAK the dried mushrooms in boiling water. When the mushrooms are soft, rinse off in a sieve.
- IN LARGE SOUP POT, bring water to a boil, add soup mix. Cook on low boil for 20 minutes. Form small meatballs and drop into the boiling soup. Cook for about 10 minutes. Remove all the scum and fat which floats to the top. Add the corn, mushrooms, ginger matchsticks, crushed garlic and 1 tablespoon of Soy Sauce.
- BEFORE SERVING, spoon off any additional scum and fat which has collected on the top of the soup. Add sliced scallions, chopped Cilantro, and the spaghetti. Cook until the spaghetti is soft, about 10 minutes or more depending on the pasta instructions.
NOTE: If Preparing the soup ahead of time, delay cooking the pasta until the last few minutes before serving. It will absorb the soup and become too soft if left in the liquid for a long time.