Oriental-style Soup
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 egg white
- 250 grams Meat Option, (½ lb)
- ¼ cup water chestnuts, finely chopped
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- ¼ teaspoon fresh ginger, finely minced or grated
- 2 quarts water, (8 cups)
- Vegetable 1 Option
- 2 cans condensed chicken broth, (10½ oz / 298 g each), or 3¾ cups homemade broth
- 1 soup can water, omit if using homemade broth
- Vegetable 2 Option
- Garnish Option
OPTIONS
Meat - Use 1 Item
- ground pork
- ground chicken
- medium shrimp, raw, peeled, deveined, tails removed, finely chopped
Vegetable 1 - Use 1 Item
- 1 cup celery, sliced
- 1 cup carrot, julienned
- 1 ounce dry bean vermicelli
Vegetable 2 - Use 1 Item
- ½ cup peas
- ½ cup water chestnuts, sliced
- ½ cup snow pea pods
Garnish - Use 1 Item
- spring onions, sliced
- red radishes, sliced
- fresh coriander sprigs
Instructions
- In a small bowl, beat the egg white with a fork until foamy, then add the Meat Option, water chestnuts, cornstarch, soy sauce, and ginger root. Mix well.
- In a 4 quart saucepan, add 2 quarts of water and bring to a boil on high heat. When boiling, drop the meat mixture by teaspoons (think small meatballs) into the water and reduce heat to a simmer.
- When the meatballs rise to the surface, remove them with a slotted spoon and set them aside. Discard the water.
- If using bean vermicelli for Vegetable 1 Option, cut threads into 2 inch lengths and place in a bowl. Add enough hot water to cover the threads and let soak for 15 minutes, then drain, and continue to next step. If using celery or carrot for Vegetable 1 Option, just continue to the next step.
- Using the same saucepan used for the little meatballs, add the chicken broth and soup can of water, if using homemade broth, use 3¾ cups of broth and omit the water. Place on high heat and bring to a boil.
- Add Vegetable 1 Option and reduce heat to low and simmer for 5 minutes.
- Add Vegetable 2 Option and simmer 2 minutes.
- Add the meatballs back to the saucepan and simmer until heated through.
- Ladle into bowls, top with the Garnish Option, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
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