How to Cook Chinese Cabbage Soup with beef Meatballs

Ingredients (for the soup)

• 600 grams Chinese cabbage
• 1/2 carrot
• 500ml chicken broth
• 500ml water
• 2 tablespoons thinly sliced scallion
• beef meatballs
• 4-5 slices ginger

To add more flavor to the cabbage soup, you can include the following:

• Shiitake Mushrooms (Optional)
• Sweet corn (Optional)
• Potatoes (Optional)
• Daikon (Optional)

Other Ingredient

• Cooking oil to pan-fry the beef meatballs

Instructions

For the vegetables:

1. Cut the Chinese cabbage lengthwise into four quarters.
2. Chop off the part near the stem.
3. Cut the bulb (the white part) into half-inch length crosswise
4. Separate the leaves and rinse with water to clean and remove any dirt.
5. Drain in a colander
6. Cut the carrot into thin slices.

To make the soup:

1. Bring the chicken broth and water to a boil. 
   
   
2. Add the white part (the stalk) of the Chinese cabbage and let it boil for 5 minutes. 

   

   
   
3. After 5 minutes, add the leafy part of the cabbage and the carrot pieces. Continue simmer for another 3 minutes. 

   

   

   
   
4. Add in the sliced shittake mushrooms. 

   

   
   
5. Pan-fry the beef meatballs over low heat untill the surface turns golden. 

   

   
   
6. Remove the meatballs from the oil and pour them into the soup. Allow them to simmer for two minutes. 

   

   
   
7. Add 4 to 5 slices of ginger into the soup and stir it continuously to infuse the flavors together.
8. Scoop the soup into a soup bowl, sprinkle with a thinly sliced scallion or spring onion.