Shrimp Ball Soup

• 1 egg white, slightly beaten
• 2 tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 8 ounces shrimp, peeled, deveined, finely chopped
• 6 cups chicken broth
• 3 tablespoons rice wine or 3 tablespoons dry sherry
• 1/4 teaspoon pepper
• 1 garlic clove, minced
• 1 cup fresh snow pea, halved crosswise
• 3/4 cup carrot, thinly sliced
• 4 ounces tofu, cubed
• 3 tablespoons green onions, thinly sliced

1. For shrimp balls, in a mixing bowl combine egg white, cornstarch, and ginger.
2. Add shrimp and mix well.
3. In a Dutch oven combine broth, rice wine, pepper and garlic.
4. Bring to a boil and add shrimp mixture by rounded teaspoons; return to boiling; reduce heat.
5. Cover and simmer for 1 minute.
6. Add pea pods, carrots, tofu, and green onion.
7. Return to boiling; reduce heat; cover and simmer for 5 minutes more until vegetables are crisp-tender.

egg, cornstarch, ground ginger, shrimp, chicken broth, rice wine, pepper, garlic, fresh snow, carrot, green onions

Taken from www.food.com/recipe/shrimp-ball-soup-282483 (may not work)