Lions Head Soup

Name: Lions Head Soup
Ingredients: INGREDIENTS FOR MEATBALLS; 1 1/2 lbs pork butt (coarsely ground); 2 teaspoons fresh ginger (peeled & finely chopped); 2 scallions (finely chopped); 2 teaspoons coarse sea salt; 2 teaspoons sherry wine; 2 teaspoons sesame oil; 1 egg white; 1/2 lb smoked bacon (cut into bits); pepper; INGREDIENTS FOR STIR FRY; 1 large Chinese cabbage (Napa); 1/4 cup sherry wine; salt and pepper; INGREDIENTS FOR MEATBALL GLAZE; 2 3/4 cups chicken stock or 2 3/4 cups chicken broth, plus; 1 tablespoon chicken stock or 1 tablespoon chicken broth; 1 tablespoon cornstarch; 1 tablespoon soy sauce

19 ingredients

10 steps

Ingredients

INGREDIENTS FOR MEATBALLS
1 1/2 lbs pork butt (coarsely ground)
2 teaspoons fresh ginger (peeled & finely chopped)
2 scallions (finely chopped)
2 teaspoons coarse sea salt
2 teaspoons sherry wine
2 teaspoons sesame oil
1 egg white
1/2 lb smoked bacon (cut into bits)
pepper
INGREDIENTS FOR STIR FRY
1 large Chinese cabbage (Napa)
1/4 cup sherry wine
salt and pepper
INGREDIENTS FOR MEATBALL GLAZE
2 3/4 cups chicken stock or 2 3/4 cups chicken broth, plus
1 tablespoon chicken stock or 1 tablespoon chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce

Directions

1

In a skillet over medium to high heat fry the bacon bits and set aside.
2

Combine meatball seasonings and egg white in a bowl and add the meat. Stir with hands and throw into sides of bowl to thoroughly blend. Set aside.
3

Heat wok over medium high heat and add 3 tablespoons of the bacon drippings and swirl around to coat the wok.
4

Reserve 3 large leaves of the cabbage and coarsely chop the thick core, keeping the core and leaves separate. Shred the remaining leaves into wide long strips.
5

Add the thick cabbage core pieces into the wok and stir fry for 1 minute. Add the shredded cabbage leaves and continue to stir fry for an additional 1 minute. Season with salt and pepper and add 1/4 cup of sherry, continuing to stir fry for 30 more seconds.
6

Remove cabbage to a large soup pot. Add the chicken stock or broth and the bacon bits. Also, chop 3 scallions (white & green parts) and finely chop and add to soup pot.
7

Combine all ingredients for the glaze in a small bowl.
8

Form meatballs using 2 tablespoons of meat. Glaze each meatball in glaze and pan fry until golden on all sides.
9

Place the meatballs on top of cabbage and cover the meatballs with the 3 reserved leaves. Bring pot to a boil. Add 1 tablespoon of sesame oil and 1 tablespoon soy sauce and cover the pot and reduce heat to a low simmer and cook for 1 hour.
10

To serve, place some cabbage into a bowl, with a meatball or two in the center, then adding the soup. Garnish with some additional finely chopped scallions.