So, why not round out the Chinese phase I was in with some soup. You can throw just about anything you have in the fridge leftover from all the other recipes you’ve tried, into this soup. You can make meatballs out of anything, I stuck with the traditional pork filling but chicken, beef, and turkey would all work. So would tofu. It literally takes minutes to make and it all cooks up in one pot. I think I’ll move on to a new phase now, hope you enjoyed all the Asian recipes I posted.
WON TON SOUP
4 cups low sodium chicken broth
1/4 t chili paste
1/4 lb sugar snap peas or snow peas
5 oz water chestnuts, sliced and halved
4 small mushrooms, quartered
1 small zucchini, cut lengthwise and sliced
2 green onions, greens cut into 2-inch pieces, whites chopped
For the “Won Tons”:
1/4 lb extra lean ground pork
2 T oat bran
1 egg white
1 green onion, finely chopped
3 oz water chestnuts, finely chopped
2 T cilantro, chopped
1/2 t salt
1/4 t red pepper flakes
Mix all ingredients together by hand and form 2 dozen 1-inch meatballs.
Bring broth to a boil. Add all the vegetables and meatballs and simmer for 20 minutes, adding any of the vegetables that you would like to stay crunchy (I like the snap peas with a bit of a crunch still), in the last 5 minutes.