Meatball soup is a delicious food that many families often make. There are many kinds of meatballs. You can buy quick-frozen meatballs or make your own meatballs. Of course, the taste of meatball soup made by the two is still very different. The production of meatball soup is actually relatively simple. Generally, meatballs can be used with relatively simple fruits and vegetables to cook soup, which tastes sweet but not greasy.

Meatball soup is a soup made of meatballs, which is cheap and good, suitable for all ages, convenient to make, and does not need to wait for a long time, especially suitable for food lovers, the elderly, office workers and others to taste.

Winter melon meatball soup

raw material

Pork stuffing 1 50g, wax gourd 1 50g, egg white 1 piece, cooking wine 1 teaspoon (5ml), Jiang Mo1teaspoon (3g), 2 slices of ginger and 2 teaspoons of salt (/kloc-).

manufacturing process

1. Peel off the green skin of wax gourd and cut it into thin slices with a thickness of 0.5 cm.

2. Put the meat stuffing into a large bowl, add egg white, Jiang Mo and cooking wine, be careful not to forget to add salt, put it in a proper amount according to your own taste, and then stir well.

3. Boil the soup pot with water, add the ginger slices, and turn it to low heat. Squeeze the minced meat into meatballs with even heads, and put them into the pot as you squeeze them. When the meatballs become discolored and tight, gently push them with a spoon to prevent them from sticking.

4. After all the meatballs are squeezed, open the fire and boil the soup. Add the melon slices and cook for 5 minutes. Add salt and chicken essence to lift the soup. Finally, add coriander and drop sesame oil to get out of the pot.

Preparation time: 30 minutes

Cooking time: 15 minutes

Cabbage meatball soup

raw material

Half a pound of pork stuffing, Chinese cabbage150g, a little starch, egg white, salt, Jiang Mo, sesame oil, monosodium glutamate and a little water.

manufacturing process

1, wash Chinese cabbage and cut into sections.

2, half a pound of pork stuffing, add a little starch, egg white, salt, Jiang Mo, sesame oil, monosodium glutamate, a little water, stir hard in one direction until the meat stuffing can be pulled out, squeeze it into small balls with chopsticks and put it into the boiling water pot.

3. After cooking, add chicken essence and salt to the soup, add Chinese cabbage and vermicelli, slightly boil off the fire, and sprinkle with sesame oil and pepper.

characteristic

This dish is tender, light and refreshing, and the soup is clear and delicious. It is a very good dish for infants when they first start to eat complementary food.