Meatball soup Xinjiang flavor

Overview

My whole family loves to eat it. Eating it in winter can ward off the cold! It can be served with rice or steamed buns or pancakes. It is not greasy and very delicious. It’s also a great soup to serve!

Tags

• soups
• dishes
• xinjiang cuisine
• cabbage
• chicken essence
• cooking wine
• ginger powder
• meat filling
• onions
• tofu
• vermicelli
• minced garlic
• minced green onion
• salt
• soy sauce
• tomatoes

Ingredients

Steps

1. 1 Chop the onion, ginger and garlic into mince, cut the tofu into cubes, chop the tomatoes, cut the green radish into thin slices, cut the cabbage into sections, and cut the onion into thin slices

   

2. 2 Put the minced meat, 4-5 pieces of chopped tofu, minced green onion, and minced ginger into a bowl and add a little cooking wine, salt, chicken essence, and soy sauce

   

3. 3 Mix the ingredients well, mash the tofu (add tofu to make the meatballs soft) and marinate for 10 minutes

   

4. 4 Boil the water, reduce to a simmer and simmer the meatballs for 8 minutes without stirring them with a spoon

   

5. 5 Add green radish slices, tomatoes, and tofu cubes

   

6. 6 After cooking for 5 minutes, add soaked vermicelli and onions

   

7. 7 After the vermicelli is cooked, add cabbage, minced garlic, soy sauce, salt, and chicken essence

   

8. 8 Finally add coriander, add some sesame oil and it’s ready to go!