Chinese Lion'S Head Soup

• 1 pound ground pork
• 1 egg
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger root
• 1/4 teaspoon monosodium glutamate (MSG) (optional)
• 1 teaspoon salt
• 2 green onions, chopped and divided
• 1 tablespoon vegetable oil
• 1 head napa cabbage, cored and cut into chunks
• 2 cups low-sodium chicken broth
• 2 cups water, or as needed
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

ground pork, egg, cornstarch, sesame oil, fresh ginger root, monosodium glutamate, salt, green onions, vegetable oil, cabbage, chicken broth, water, soy sauce, sesame oil

Taken from www.allrecipes.com/recipe/135367/chinese-lions-head-soup/ (may not work)