Chinese Vegetable Soup With Shrimp And Pork Meatballs Recipes

ASIAN PORK AND SHRIMP MEATBALLS

Asian Pork and Shrimp Meatballs image

Whether eaten as a main dish or served as an appetizer, these tasty meatballs are easy to make and sure to be a hit!

Provided by Lisa from A Day in the Kitchen

Time 55m

Number Of Ingredients 10

Ingredients

1 lb. ground pork ((454g))
3/4 lb. raw shrimp, minced ((340g))
1/2 cup chopped green onion
3 garlic cloves, (grated or minced)
1 tbs sesame oil
1 tbs fish sauce
1 tbs honey
1 tsp grated ginger
1 tsp ground black pepper
3/4 tsp salt

Steps:

Add raw shrimp to a food processor and pulse until it is finely chopped. (See note below.)
Combine shrimp, ground pork, and all remaining ingredients in a bowl.
Using your hands, mash the mixture together.
Once well combined, place meatball mixture in the fridge for one hour.
Preheat oven 375 deg F (190 C).
Line baking sheet with parchment paper.
Form pork and shrimp mixture into balls and place on the baking sheet.
Bake for 25 minutes.
Serve hot with your favorite dipping sauce.

CHINESE VEGETABLE SOUP WITH SHRIMP AND PORK MEATBALLS

Chinese Vegetable Soup With Shrimp and Pork Meatballs image

This tasty and healthy soup has a great Asian flair! From "The Meatball Cookbook Bible",,,,

Provided by loof751

Categories Pork

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons soy sauce
2 tablespoons cornstarch
3 egg whites
1 tablespoon sesame oil
3 scallions
3 tablespoons chopped cilantro
1 tablespoon grated fresh ginger
2 garlic cloves
1 lb ground pork
1/2 lb shrimp
1/2 cup water chestnut
7 cups chicken stock
6 scallions
2 garlic cloves
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 large carrot
2 cups chopped bok choy (or cabbage)
1 cup snow peas

Steps:

Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.

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