'Nonton' Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 serving Fresh Ginger Root, 1" piece (by BJMOOMEY) 2 serving Garlic, cooked (1 clove / serving) 5 sprigs Dill weed, fresh 2 1tsp Sesame Oil 8 oz Ground beef, lean 8 oz Ground Pork 1 tsp Salt 1 tsp Pepper, white 1 large Egg, fresh, whole, raw 2 large (7-1/4" to 8-1/2" long) Carrots, raw 2 serving Green Onion (fresh-1 stalk) 1 large Zucchini, baby 3 serving Baby Bok Choy, 1 raw (by ARCHANABRAJU) 8 cup Swanson Chicken Broth 99% Fat Free 1 serving Shitake Mushrooms (4 mushrooms, 72 grams)
Dice or set your food processor to grate and process the garlic and ginger.
Mince Dill
Add sesame oil, minced garlic, ginger, dill, ground beef, pork, salt, pepper, and egg in a bowl and thoroughly combine with hands.
Roll the meat mixture into dumplings or meatballs and set aside.
Peel carrots and cut ends of the green onions and zucchini. Use food processor to thinly slice the carrots, green onions, and zucchini.
Rough chop bok choy in 1-inch pieces.
Set bok choy stems aside with your other sliced veggies and snow peas. Keep the bok choy greens separate from the other ingredients.
Bring the stock to a boil, and drop the dumplings one at a time. Simmer until meatballs are cooked through, about 20 minutes
Add mushrooms to the broth and cook for 2 minutes.
Turn off heat and add salt and white pepper to taste.
Add all veggies except the bok choy greens.
Divide the bok choy greens among the serving bowls.
Pour the broth and meatballs over the bok choy greens.
Serving Size: Makes eight 1 1/2 cup servings
Mince Dill
Add sesame oil, minced garlic, ginger, dill, ground beef, pork, salt, pepper, and egg in a bowl and thoroughly combine with hands.
Roll the meat mixture into dumplings or meatballs and set aside.
Peel carrots and cut ends of the green onions and zucchini. Use food processor to thinly slice the carrots, green onions, and zucchini.
Rough chop bok choy in 1-inch pieces.
Set bok choy stems aside with your other sliced veggies and snow peas. Keep the bok choy greens separate from the other ingredients.
Bring the stock to a boil, and drop the dumplings one at a time. Simmer until meatballs are cooked through, about 20 minutes
Add mushrooms to the broth and cook for 2 minutes.
Turn off heat and add salt and white pepper to taste.
Add all veggies except the bok choy greens.
Divide the bok choy greens among the serving bowls.
Pour the broth and meatballs over the bok choy greens.
Serving Size: Makes eight 1 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 207.5
- Total Fat: 13.6 g
- Cholesterol: 76.1 mg
- Sodium: 1,330.1 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.3 g
- Protein: 14.9 g
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