Asian New Year Meatball and Spinach Soup
Ingredients (1.5 gallons)
| Amount | Measure | Name |
|---|---|---|
| MEATBALLS: | ||
| 3.00 | lb | Ground Beef , or ground pork |
| 3.00 | tbsp | Soy sauce |
| 3.00 | tbsp | Vinegar, rice wine |
| 1.00 | tbsp | Sesame oil |
| 2.00 | tsp | Salt |
| 4.00 | tbsp | Cornstarch |
| 4.00 | x | Scallions , minced |
| 2.00 | tbsp | Ginger root , minced |
| 2.00 | tbsp | Garlic(1) , minced |
| SOUP: | ||
| 1.00 | x | Onions , diced |
| 1.00 | tbsp | Peanut oil |
| 1.00 | tbsp | Garlic(1) , minced |
| 1.00 | tbsp | Ginger root , minced |
| 1.50 | gal | Water |
| 6.00 | oz | LeGout 095 Choice Chicken Base |
| 6.00 | tbsp | Cornstarch |
| 1.00 | lb | Udon noodles , cooked |
| 1.00 | lb | Spinach , roughly chopped |
| 1.00 | tbsp | Sesame oil |
Preparation
Meatballs:
1. Mix all ingredients in a large bowl until well incorporated.
2. Using a # 40 scoop, make meatballs (should form 75 - 1 " round balls.
3. Refrigerate.
Soup:
1. Saute onion in peanut oil until just soft, add garlic and ginger.
2. Add water and chicken base and bring to a boil, then reduce to a simmer.
3. Add meatballs and cook until done, about 8 minutes ( skim surface during cooking)
4. Make a slurry with cornstarch and add to the soup.
5. Add spinach, noodles and cook about 2 minutes.
6. Top with sesame oil and serve.
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