Asian Meatball Soup

• 2 quarts chicken stock
• 1/4 pound ground pork
• 1 tablespoon minced scallions
• 1 tablespoon soy sauce
• 1 teaspoon finely-minced ginger
• 1 teaspoon sesame oil
• 1/4 pound ground shrimp
• 1/2 cup cellophane noodles, cooked, cooled and roughly chopped
• 1 1/2 teaspoons soy sauce
• 1 teaspoon minced scallions
• 1 teaspoon minced garlic
• 6 napa cabbage leaves, blanched and cooled
• 6 long scallion greens, blanched and cooled
• Chopped scallions, for garnish

1. In a soup pot slowly heat chicken stock to a simmer.
2. Make meatballs: Combine ingredients and form into 1/3-inch balls.
3. Make shrimp rolls: Combine shrimp and next 4 ingredients.
4. Lay out cabbage leaves, heap 1 1/2 tablespoons of filling in center and fold up like an egg roll; tie securely with a scallion.
5. Carefully drop meatballs and shrimp rolls into simmering stock.
6. Cook at a low simmer, 15 minutes.
7. Toss some chopped scallions into soup pot, adjust seasonings and serve.

chicken stock, ground pork, scallions, soy sauce, ginger, sesame oil, ground shrimp, cellophane noodles, soy sauce, scallions, garlic, cabbage, scallion, scallions

Taken from www.foodnetwork.com/recipes/emeril-lagasse/asian-meatball-soup-recipe.html (may not work)