Meat Ball Soup With Chinese Cabbage - cooking recipe

Ingredients

1 lb Chinese cabbage
2 ounces vermicelli

Preparation

Cut Chinese cabbage into 2-inch chunks and wash.
Soak vermicelli in warm water and drain.
Mix ground meat with leek, egg, ginger juice, wine and 1/2 tsp salt. Form small meat balls about size of teaspoon.
Heat broth, add Chinese cabbage, and boil for 10 minutes. Then add meat balls and boil for 15 minutes. Skim off froth.
Add vermicelli and 2 tsp salt. Serve hot.