This Chinese meatball noodle soup recipe is super easy to make and is ideal for a quick lunch or light dinner. In fact, the meatballs are super convenient and I often make them ahead of time and keep them in the fridge for eating the next day or in the freezer where they can keep even longer. The meatballs are also very versatile. In this video, I will be poaching the meatballs in a delicious soup or broth but they are just as tasty if you fry, steam or bake them.
Ingredients
1. Minced pork
2. Shittake Mushrooms
3. Spring onion
4. Garlic
5. Ginger
6. Romaine Lettuce
7. Sugar
8. Soy sauce
9. Shaoxing wine
10. Sesame Oil
11. Cornstarch
12. Chicken Stock
13. Egg Noodles
These meatballs are "Chinese" meatballs and they differ from Western meatballs in one important respect and that is the technique for making them. You have to "throw" or "slap" the meat mixture hard against a solid surface or bowl in order to break down the proteins. This gives the meatball a very light yet chewy texture. The meatballs become "springy" and legend has it that if you throw it long enough, the meatballs can bounce. I confess that I have never achieved this level of springiness. As far as I am aware, Western-style meatballs are not prepared this way but if I'm wrong, please do let me know in the comments.
As this meatball noodles recipe is a Super Easy Recipe, I will be using ready minced pork but traditionally, pork belly would be used and it would be chopped by hand. However, I have made this dish with lots of different types of meat such as turkey, chicken and prawn and they all work very well. Ready minced turkey meat tends to be a bit soft and so it is important to use cold, wet hands when shaping them. Mixing different meats together also works very well and, in fact, pork and prawn is a classic combination of Cantonese cooking which I shall be returned to in future videos.
For this particular meatball noodle soup recipe, I will be combining the meat with some Shiitake mushrooms. Although they are not readily available in the major supermarkets, they can be easily bought online or from local oriental/Asian stores.
The Shiitake mushrooms are optional and I have made very tasty meatballs with just spring onion. Traditional alternatives include bamboo shoots and water chestnuts.
The soup itself really is super easy to make and takes only about 15 minutes. I will be using only half a stock cube to 4 large mugs of water. Of course, if you have your own homemade stock, then you should use it. Traditionally, Chinese stocks are made from bits of chicken and pork which is boiled for a few hours so a stock cube is the obvious, super easy hack.
For the vegetables, I'm using Romaine lettuce but other similar types of vegetables work just as well including iceberg lettuce. Traditional alternatives are Chinese cabbage, bok choy, choy sum and Gai Lan.
Not only is the soup super easy to make, it is also extremely versatile and I make it a lot to accompany not just meatballs but all sorts of ingredients such as dumplings, wonton, egg, prawns, mussels and poached chicken to name but a few. Indeed, it is a delicious way to use up that leftover roast chicken, turkey or even lamb and beef. Just shred or finely slice the leftover roast, add to a bowl with cooked noodles and pour over the hot soup!
The noodles I will be using to make this meatball noodles recipe are the ubiquitous egg noodles that are stocked by every Supermarket. Indeed, every Supermarket has its own brand. They cook in about 4 to 5 minutes and when combined with my super easy soup recipe, they are a real lifesaver when you run out of lunch or dinner ideas or you are just pushed for time. Follow my step-by-step "how-to" guide to making this satisfying, super easy alternative to stir-frying those egg noodles.
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Chapters
0:00 Introduction
1:03 Ingredients
1:41 Preparation
3:57 Cooking Method
5:47 Serving Suggestion
MUSIC
Cryin In My Beer by Audionautix is licensed under a Creative Commons Attribution 4.0 licence. creativecommons.org/licenses/...
Artist: audionautix.com/