A deliciously hearty Asian-style meatball and rice soup.

Meatball-Rice Soup

1 cup water

Pinch salt

1/2 cup long grain rice
3/4 pound ground beef
1 tablespoon soy sauce
1 tablespoon sherry
1 tablespoon cornstarch
2 tablespoons chopped water chestnuts
2 teaspoons dried cilantro
8 cups beef broth
1/2 cup sliced mushrooms
1/2 pound Chinese (napa) cabbage, chopped
1/4 cup water chestnuts, sliced
1 teaspoon sesame oil
1/8 teaspoon white pepper
1/4 teaspoon salt

1. Bring water to boil in a small saucepan, stir in rice, cover, reduce heat and simmer for 20 minutes. Remove from heat. Fluff gently with a fork and set aside.
2. Combine ground beef, soy sauce, sherry, cornstarch, chopped water chestnuts, and cilantro in a bowl and mix well. Shape into 1 1/4-inch diameter balls; set aside.
3. Bring beef broth to a boil in a large kettle. Add cooked rice and sliced mushrooms. Reduce the heat, cover, and simmer for 15 minutes.
4. Add the meatballs, chopped chinese cabbage, sliced water chestnuts, sesame oil, white pepper, and salt. Cover and simmer for 10 minutes.

Makes 6 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.