Meatballs With Sotanghon - cooking recipe

Ingredients

1/2 c. ground pork
2 Tbsp. chopped onion
1 egg
1 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 segments garlic, minced
2 Tbsp. onion, sliced
2 c. meat of chicken broth
1/2 c. soaked sotanghon
2 tsp. toyo
1 tsp. pepper
1/4 c. green onion, finely cut
1 Tbsp. lard

Preparation

Combine the first 6 ingredients together.
Form into balls, about 1-inch in diameter.
Saute garlic in lard, add onion and broth.
Boil.
While boiling, drop meatballs, one by one.
Cook until meat is almost done.
Add the sotanghon and cook about 5 minutes longer.
Season with toyo and pepper.
Pour into a soup tureen or bowl.
Sprinkle with green onion and serve hot.