LIONS HEAD SOUP RECIPE - FOOD.COM
Lions head soup are Asian flavored pork meatballs nestled in cabbage that form lion heads and manes. This is a delicious soup that can be a meal in itself. If you have any questions, e-mail me: [email protected]
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet over medium to high heat fry the bacon bits and set aside.
- 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.
- Heat wok over medium high heat and add 3 tablespoons of the bacon drippings and swirl around to coat the wok.
- 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.
- 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 ¼ cup of sherry, continuing to stir fry for 30 more seconds.
- 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.
- Combine all ingredients for the glaze in a small bowl.
- Form meatballs using 2 tablespoons of meat. Glaze each meatball in glaze and pan fry until golden on all sides.
- 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.
- 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.
Nutrition Facts : Calories 855.3, FatContent 54.7, SaturatedFatContent 17.9, CholesterolContent 179.7, SodiumContent 3088.4, CarbohydrateContent 12, FiberContent 0.3, SugarContent 3.7, ProteinContent 58.7
LIONHEAD MEATBALL SOUP RECIPE | BBC GOOD FOOD
Enjoy these Shanghai-style mini 'lionhead' meatballs in a rich, earthy and sweet broth made with Chinese leaf and dried shiitake mushrooms
Provided by Ching-He Huang
Categories Dinner
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield Serves 4
Number Of Ingredients 20
Steps:
- Put all the ingredients for the meatballs into a large bowl and stir to combine well. Using wetted hands, take a golf ball-sized mound and roll into a round shape. Put on a plate and repeat to make 12.
- Pour the groundnut oil into a large wok or pan and set over high heat until a thermometer reads 160C. Put a meatball onto a slotted spoon and gently lower into the oil. Leave to brown for 5-7 mins until golden, then cook all the meatballs. To check if a meatball is cooked, push a skewer through and, if it comes out clean, it’s cooked. Lift the meatballs out, then drain on a plate lined with kitchen paper and set aside.
- Add 1 tbsp of the hot oil to a clean wok. Put over a high heat, add the vegetable stock, 850ml water, the mushrooms and Chinese leaf, and cook over a medium heat for 10-12 mins. Add the meatballs and cook for a further 4-5 mins, adjusting the cabbage leaves so they wrap around each meatball – the meatball resembles the ‘lion's head’ and the cabbage resembles the ‘mane’. Season with sesame oil, salt and ground white pepper. To thicken the soup, add 1 tbsp of the cornflour mixture when the broth is boiling. Then turn the heat to low and garnish with the sliced spring onions.
- Ladle a portion into soup bowls, spoon a meatball and with some Chinese leaf and sliced mushrooms, and serve immediately.
Nutrition Facts : Calories 459 calories, FatContent 32 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 2 grams fiber, ProteinContent 28 grams protein, SodiumContent 3.3 milligram of sodium
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Reviews 4
Total Time 25 minutes
Category main-dish
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- Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Stir and serve warm.
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