Wanjatang – Korean Meatball Soup

완자탕

Servings: 4

Ingredients

4

cups

Beef Broth

2

cups

Dasima broth

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.