Lion’s Head Meatballs with Seafood Soup

Note:Lion’s Head Meatballs are traditionally made with pork. However, for a lighter and healthier option, we’ll use a combination of pork and ground shrimp. This recipe also incorporates seafood for a richer flavor profile.

Materials:

For the Meatballs:

1 pound ground pork

1/2 pound ground shrimp

1/2 cup finely chopped water chestnuts

1/4 cup finely chopped bamboo shoots

1/4 cup finely chopped scallions

1 tablespoon cornstarch

1 tablespoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon white pepper

1 egg white

For the Soup:

6 cups chicken broth

1/2 pound shrimp, peeled and deveined

1/4 pound scallops, cleaned

1/4 pound squid, cleaned and cut into rings

1 tablespoon ginger, minced

2 cloves garlic, minced

1 tablespoon Shaoxing wine

1 teaspoon white pepper

1/2 teaspoon salt

1/4 teaspoon MSG (optional)

Chopped scallions, for garnish

Production Steps:

Preparing the Meatballs:

1. In a large bowl, combine ground pork, ground shrimp, water chestnuts, bamboo shoots, scallions, cornstarch, soy sauce, sesame oil, white pepper, and egg white.

2. Mix thoroughly with your hands until ingredients are well combined and the mixture is sticky.

3. Shape the mixture into golf ball-sized meatballs.

Preparing the Soup:

1. In a large pot, bring chicken broth to a boil. Reduce heat to low and simmer.

2. In a separate skillet, stir-fry ginger and garlic until fragrant. Add shrimp, scallops, and squid and cook until just cooked through. Remove from heat.

3. Gently add meatballs to the simmering broth. Cook for 10-12 minutes, or until meatballs are cooked through.

4. Add the cooked seafood, Shaoxing wine, white pepper, salt, and MSG (if using) to the soup.

5. Simmer for an additional 5 minutes to allow flavors to blend.

6. Garnish with chopped scallions and serve hot.

Tips:

For a richer flavor, marinate the pork and shrimp with soy sauce, sesame oil, and white pepper for at least 30 minutes before combining with other ingredients.

To ensure meatballs hold their shape, avoid overmixing the meatball mixture.

For a thicker soup, you can add a cornstarch slurry (cornstarch mixed with water) to the soup and simmer until thickened.

By following these steps, you can create a delicious and satisfying Lion’s Head Meatballs with Seafood Soup. Enjoy!