완자탕
Servings: 4
Ingredients
4 |
cups |
Beef Broth |
2 |
cups |
|
1/2 |
ounce |
ginger |
Meatballs |
||
1 |
ounce |
Korean Chives |
Meatballs |
||
6 |
ounces |
Ground Beef |
6 |
ounces |
Tofu |
3 |
cloves |
Garlic |
2 |
medium |
leeks |
1/2 |
teaspoon |
Salt |
1/2 |
teaspoon |
Soy Sauce |
1 |
tablespoon |
Sesame Seeds |
1 |
teaspoon |
Sesame Oil |
1/2 |
teaspoon |
black pepper |
Optional for Meatballs |
||
2 |
small |
red or green chili peppers |
Meatball Coating |
||
1 |
large |
egg |
1/4 |
cup |
Flour |
Substitutions |
||
4 |
cups |
clear chicken broth for beef broth |
6 |
ounces |
ground pork or chicken instead of beef |
6 |
small |
Green Onions instead of leeks |
Procedure
Meatballs:
Press the tofu in a clean lint free kitchen towel to remove as much moisture as possible.
Mince the garlic, leeks, and optional chili peppers.
Mix all ingredients well, then form into balls roughly 1/2 inch in diameter.
Soup:
Cut the ginger into thin slices.
Mix the two broths, add sliced ginger, and bring to a slow simmer over medium low heat.
Cut the chives into roughly 1 1/2 inch lengths.
Remove the ginger slices from the broth and discard.
Dredge the meatballs in the flour, dip in egg, and drop into broth.
When the meatballs float (about 10 minutes) add the cut chives to the soup and cook for 1 more minute.
Remove from heat and serve.