Chinese meatball soup

Ingredients for 4 servings:

• 250 g minced pork
• 1 egg white
• 1 tsp salt
• 1 tsp five-spice powder
• 50 g glass noodles
• 3 leaves of Chinese cabbage
• ¾ liter of water
• 1 tbsp soy sauce
• 1 tbsp chicken broth, granulated
• 1 tbsp potato flour

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Combine the ground beef, egg whites, salt, and Chinese seasoning, and season to taste. Form the mixture into small, walnut-sized balls (to prevent sticking, mix a little potato flour with water and moisten your palms while rolling). Bring the water and chicken broth to a boil, then cook the balls for about 20 minutes. Soak the glass noodles in the water for about 10 minutes. Wash the Chinese cabbage and cut into strips. When the balls are cooked, add the glass noodles and Chinese cabbage. Season the soup with broth and soy sauce to taste.