Meatballs are no stranger to the world, whether fried or boiled to eat are very good. Meatballs in soup is generally add some vegetables or mushrooms, because the meatballs are meat dishes belong to the category, if then mixed with other meat dishes in soup is more greasy. Meatball soup can be added to some ordinary vegetables, mushrooms, tomatoes and so on, the flavor is neither greasy nor monotonous.

The first meatball tomato soup.

Beat the egg, add the egg mixture, scallion starch, water, salt and chicken essence to the ground pork and mix well. Use chopsticks to stir in one direction until the minced meat is elastic, the key to good meatballs lies in whether the mixing time is sufficient effort - high frequency and long time in the same direction with sufficient force. Peel the tomatoes, cut into small pieces, hot oil in the pan, pour in the tomato pieces, stir-fry until the tomatoes become soft and juicy, be sure to stir-fry until it becomes soft and juicy so that the soup will be thick and tasty. Pour in water to boil, turn to medium-low heat, put the meat into the palm of your hand and hold it in a fist, then squeeze the meatballs from the tiger's mouth and put them directly into the boiling tomato soup, medium-low heat allows the meatballs not to be washed out of the pot. Finally, all the meatballs are squeezed and cooked, seasoned with salt and chicken seasoning, and ready to go.

For those who like it sweet, season with a little more sugar.

The second small cabbage meatball soup.

Meat stuffing a bowl. Add onion and ginger, salt, pepper, and an egg, stirred in one direction, on the strength of a pot of cabbage, clean, this is a work of endurance, the meat mixture into a round ball, boiling water, meatballs down to the inside, cooked to the extent that the meatballs floated, washed cabbage poured into the pot, the soup boiled, seasoned with a little salt can be sheng out. No need to add MSG is very fresh.

Third mushroom and bok choy meatball soup.

Minced meat in a large bowl, knock an egg into it, season with salt, a little chopped green onion, and finally pour ginger juice (or ginger). Stir clockwise to vigorously. Bring a small pot of water to a boil and start the meatballs: grab a good amount of the puree in your hands, wrestle it back and forth and shape it into a circle. Gently drop into the boiling water until all of the puree is used up. Push the meatballs gently and continue to cook for 2 minutes. Remove them from the water and place them on a flat plate without pressing them. (If you want to eat them for breakfast, you can complete the above steps the night before, seal with plastic wrap and store in the refrigerator.) Slice the shiitake mushrooms and wash the baby bok choy ahead of time. Add the shiitake mushrooms to the broth in which you just cooked the meatballs and continue to bring to a boil, 2 minutes, then add the blanched meatballs and reduce the heat to low and cook for 5 minutes. Sprinkle salt to taste. Add the bok choy at the end and turn off the heat. (Gently stir in the bok choy and turn off the heat, don't cover the pot.) The first thing you need to do is to make sure that you have the right ingredients for the meatballs.