Emerald Soup Recipe
lapchong meatball, winter greens, bok choy, pickled fennel, scallion, you po, crispy rice furikake
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Ingredients
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Meatballs
Soup Base
Pickled Fennel
Garnishes
Method
Prepare the Meatballs
- 1
- 2
Form Meatballs
Shape the mixture into small meatballs, about 1 inch in diameter. Set aside.
Make the Soup Base
- 3
- 4
Add Broth and Greens
Pour in the chicken broth and bring to a boil. Add the chopped winter greens and bok choy. Simmer for about 5 minutes until the greens are tender.
- 5
Cook Meatballs
Gently add the meatballs to the simmering soup. Cook for 10-12 minutes until the meatballs are cooked through.
Prepare Pickled Fennel
- 6
- 7
Pickle the Fennel
Place the sliced fennel in a jar and pour the hot vinegar mixture over it. Allow to cool and then refrigerate for at least 30 minutes.