Meat Balls with "Sotanghon"
IJsselstein, Thursday, 2 January 2003 00:33:11
Ingredients
1/2 cup | ground pork
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2 tablespoons | chopped onion
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2 tablespoons | sliced onions
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1 | egg
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1 tablespoon | flour
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2 segments | minced garlic
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2 cups | meat or chicken broth
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1/2 cup | soaked "sotanghon" (vermicelli)
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2 teaspoons | soy sauce
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1/4 cup | cut fine green onion (spring onion)
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1 tablespoon | lard
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| salt & pepper
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Preparation
- Combine the ground pork, chopped onions, egg, and flour; add a teaspoon of salt and a quarter teaspoon of pepper. Shape this into balls about one inch (2.5 cm) in diameter.
- Saute the garlic in lard and add the sliced onions and broth. Boil the broth, and then drop the meat balls in one by one.
- Boil the meat until it is almost done, then add the "sotanghon", and boil it for another five minutes. Add soya sauce and pepper to taste.
- Pour the broth and meat balls into a bowl or soup tureen. Sprinkle with green onion.
- Serve hot.
Enjoy!
Rodelyn