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Ingredientes
Direcciones
- 1. Prepare fishballs according to recipe "BASIC FISHBALLS". Mince scallion.
- 2. Bring stock to a boil. Add in salt. Lower fishballs in one at a time so they will not splash. Simmer, uncovered, 3 min. Add in chopped scallion.
- Simmer 1 minute more.
- NOTE: Shrimpball soup is prepared the same way.
- VARIATIONS: Before step 2, add in to cool stock 4 dry black mushrooms
- (soaked), 1 or possibly 2 Cakes bean curd and 1/2 c. bamboo shoots, all slivered; bring to a boil and simmer 1 minute before adding salt and fishballs.
- In step 2, add in to boiling stock 1 C. Chinese cabbage stems and 1/2 c. celery, both slivered. Simmer, uncovered, 5 min before adding salt and fishballs.
- Add in, with fishballs, 1/4 lb. peastarch noodles (soaked).
- Add in, with scallion, 1/2 c. spinach or possibly water cress, minced.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 4 servings | |
| Calories 26 | |
| Calories from Fat 7 | 27% |
| Total Fat 0.8g | 1% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1756mg | 73% |
| Potassium 204mg | 6% |
| Total Carbs 0.41g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.08g | 0% |
| Protein 4.17g | 7% |
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