Jiangsu-style Lion’s Head Meatballs in Soup
Jiangsu-style Lion’s Head Meatballs in Soup is a traditional Chinese dish from the south-eastern province of Jiangsu. It features large, succulent meatballs made from a mixture of pork and vegetables, cooked in a light broth along with cabbage and other ingredients. The meatballs are typically seasoned with soy sauce, wine, and other spices, giving them a rich, savory flavor. The soup is often served as a warming, comforting meal in the cold winter months, and is a popular choice in Chinese cuisine.
Ingredients
- 1 pound ground pork
- 1/4 cup soy sauce
- 2 tbsp Shaoxing wine
- 3 tbsp cornstarch
- 1 tbsp minced ginger
- 2 tbsp minced scallion
- 1 egg, beaten
- 1/2 tsp white pepper
- 6 cups chicken broth
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced shiitake mushrooms
- 1 cup Napa cabbage, chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 4 cups cooked white rice
About the recipe
Cook Time: 30 minutes
Portions: 6 servings
Difficulty: Easy