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Meatballs with Celery Cabbage Soup

Serves: 4

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   6 ounces celery cabbage
   6 ounces lean ground pork
   1 egg white
   1 tablespoon cornstarch
   2 teaspoons sweet white wine
   1 teaspoon light soy sauce
   1/8 teaspoon white peppers
   4 cups chicken broth (see Soups) or pork broth
   1 teaspoon salt


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Cut celery cabbage into 3/4-inch pieces. Mix pork, egg white, cornstarch, wine, soy sauce, and white pepper; shape into ten 1-inch balls.

Heat broth and salt to boiling in 3-quart saucepan. Add celery cabbage; boil uncovered 2 minutes. Add meatballs; heat to boiling. Reduce heat, cover and simmer 2 minutes or until meatballs are done.

4 or 5 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Meatballs with Celery Cabbage Soup is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now!

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Meatballs with Celery Cabbage Soup
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