Shanghainese Meatballs Soup

A very hearty dish loved by my family, a recipe from my beloved mum, loved by her kids all along :)

What you need:

For the meatballs:

500g minced pork / chicken (you may mix both)

3 shallots

2 cloves of garlic

a small bundle of bean vermicelli, softened and finely chopped

1/2 carrot, finely chopped

2 black fungus, softened and finely chopped

4 tsp sago flour

salt, pepper

1 egg white

For the soup:

1 pot of water

1 chicken bone

3 cloves of garlic, crushed

3 carrots, cut thinly

1 medium size cauliflower, cut

a little oil

For garnishing:

chopped spring onion

fried garlic

How to make the meatballs:

Blend shallots and garlic

Mix into the meat together with the rest of the ingredients, shape into balls

If still soft, you may add sago flour

Heat a pot of water together with the chicken bone til boiling, discard all the floating residues

Sautee garlic with oil and throw in the boiling stock

Add in the meatballs one by one, simmer til all floating

Add in carrots and let boiled

Once boiled, throw in cauliflowers, stir for awhile and off heat

To serve, garnish with chopped spring onion and fried garlic

I'm also submitting this post to NCC Chinese Food Week