Cellophane Noodle and Meatball Soup

• 5 ounces ground pork
• 2 tablespoons minced cilantro stems and leaves
• 2 medium garlic cloves, minced
• 3 cups chicken stock
• 4 ounces soft tofu, diced (1-inch)
• 3 cups chopped Chinese cabbage
• 2 ounces dried cellophane noodles, cut into 3-inch lengths
• 3 tablespoons low-sodium soy sauce
• Freshly ground pepper
• 2 medium scallions, chopped
• 1/2 cup chopped celery leaves

1. In a large bowl, gently mix the ground pork with the cilantro and garlic.
2. Shape the mixture into 16 meatballs.
3. In a large saucepan, bring the chicken stock to a boil.
4. Add the meatballs and simmer over moderate heat until no longer pink on the outside, about 2 minutes.
5. Add the diced tofu and the chopped Chinese cabbage and simmer for 2 minutes longer.
6. Add the cellophane noodles and soy sauce.
7. Season the soup generously with freshly ground pepper and simmer for 3 minutes longer.
8. Stir in the chopped scallions and the chopped celery leaves.
9. Ladle the soup into warmed bowls and serve piping hot.

ground pork, cilantro stems, garlic, chicken stock, chopped chinese cabbage, noodles, soy sauce, freshly ground pepper, scallions, celery

Taken from www.foodandwine.com/recipes/cellophane-noodle-and-meatball-soup (may not work)