A delicious and hearty Asian-style meatball and rice soup.
1 cup water
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 Napa cabbage, chopped
1/4 cup water chestnuts, sliced
1 teaspoon sesame oil
1/8 teaspoon white pepper
1/4 teaspoon salt
- 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.
- 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.
- 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.
- Add the meatballs, chopped cabbage, sliced water chestnuts, sesame oil, white pepper and salt. Cover and simmer for 10 minutes.
Makes 6 servings.