Recipe: Delicious Fluffy Meatballs & Chinese Cabbage Soup

Fluffy Meatballs & Chinese Cabbage Soup. Drop the meatballs, as they are formed, directly into the sauce. Serve meatballs with sauce and grated Parmesan cheese. It gives you a light, fluffy meatball every time.

For dinner during the week, just boil up a pot of spaghetti, toss on the meatballs and you're done. You won't find Spaghetti and Meatballs in Italy … Yes, really! In Italy, meatballs are called Polpette. You can cook Fluffy Meatballs & Chinese Cabbage Soup using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Fluffy Meatballs & Chinese Cabbage Soup

1. Prepare 150 grams of Chinese cabbage.
2. It's 100 grams of ☆Minced pork (minced chicken).
3. It's 15 grams of ☆Green onions or scallions.
4. It's 3 of cm ☆Ginger (tube type).
5. You need 1 tsp of ☆Katakuriko.
6. It's 1 tbsp of ☆Water.
7. It's 1/2 tbsp of ☆Sake.
8. You need 1/3 tsp of ☆Salt.
9. Prepare 30 grams of Shimeji mushrooms.
10. Prepare 15 grams of Cellophane noodles.
11. You need 450 ml of Hot Water.
12. Prepare 2 tsp of Chinese soup stock.
13. Prepare 1/2 tsp of Salt.
14. Prepare 1/2 tsp of Soy sauce.
15. You need 1 dash of Pepper.
16. It's 1 of as much (to taste) Ra-yu.

Though the ingredients are typically the same as what I am using (except for my grated onion technique) along with a similar tomato sauce, they are larger (about the size of golf balls) and they are served with bread rather than pasta. So Spaghetti and Meatballs is not authentic Italian. This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skill the kitchen.

Fluffy Meatballs & Chinese Cabbage Soup step by step

1. Leave the glass noodles out at room temperature. Using kitchen scissors cut them into about 4cm long pieces. Cook them lightly in hot water, wash, then drain (can also drain after boiling)..
2. Chop up the cabbage, cut the green onions into small pieces, and remove the stems from the mushrooms and shred them into small pieces. Set aside. Begin boiling water in a pot..
3. Place the minced meat and all the ☆ ingredients into a bag, close it, and knead very well. You can also put it in a bowl and mix it!.
4. Gather the mixture to a corner of the bag, then cut the tip of the bag with scissors..
5. Add the Chinese flavoring and salt to the water in the pot. Push out your mixture from the bag (scoop with a spoon) and create bite-sized meatballs, then add to the pot..
6. Remove any scum. Once the meatballs have cooked through add the cabbage and mushrooms and boil for 5 minutes..
7. Add the glass noodles from Step 1 and season with soy sauce and pepper. Transfer to your serving plate and mix in a little chili oil and it's complete..

All it takes to achieve this meaty main dish is eight basic ingredients. Once browned, the meatballs can finish cooking in the frypan or by baking, or even add them to the sauce. I would recommend this basic recipe to anyone. As the meatballs cook, the tiny bits of pancetta slowly render, releasing their fat into the meatball and boosting the juiciness (not to mention the flavor). After testing this several times, though, I need to stress that the fattiness of the pancetta is crucial—and that's a quality that can vary a lot from one product to another.