Lion’s Head Soup
Lion’s head soup is the perfect comfort food for cold winter months. Not only is this soup super tasty, but it comes together in about 30 minutes. The soup is simply sautéed cabbage in chicken stock with lion’s head meatballs. These particular meatballs for the soup are dryer in preparation than the lion’s head meatballs you steam and eat as a main course. There is no water in the meatball mix and 1 less egg.
Servings: 4
Ingredients
Lion’s Head Meatballs
- 1 lb ground pork
- 4 tbsp shaoxing cooking wine
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tsp salt
- 1 tbsp sugar
- 1 tsp ground ginger
- 3 green onions
- 1 cup water chestnuts finely chopped
- 1 large egg beaten
- 1 tbsp cornstarch
- 1 cup panko breadcrumbs
- 1 tbsp sesame oil
Soup
- 2 tbsp vegetable oil
- 1/2 small green cabbage roughly chopped
- 6 cups chicken stock
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Garnish
- green onions chopped
- chili oil optional
Instructions
- Mix together the meatball ingredients. Set aside.
- Heat up cooking oil in a large stock pot over medium high heat. Sauté the cabbage for 5 minutes until it is slightly wilted.
- Pour in the chicken stock and soy sauce. Bring to a boil.
- Using a cookie dropper, drop the meatballs into the soup. Cover. Reduce the heat to medium and simmer for 15 minutes.
- Turn off the heat. Drizzle in the sesame oil.
