T.B.H.  Chinese Vegetable Soup with Shrimp and Meatballs
Servings: 24+
Category: SOUP - Soup
Country/or origin: China
     MEATBALLS
8 Tb Soy sauce
8 Tb Cornstarch
12 Egg whites
4 Tb Sesame Oil
12 Scallions
12 Tb chopped Cilantro
4Tb grated fresh Ginger                                            
8 cloves Garlic
4 Lb ground Pork
2 Lb Shrimp
2 cups water Chestnut
     BROTH
28 cups Chicken stock
24 Scallions
8 Garlic cloves
4 Tb grated fresh Ginger
8 Tb Soy sauce
4 large Carrot
8 cups chopped Bok Choy (or Cabbage)
4 cups Snow Peas
Prepare the meatballs:    Chop the scallions, shrimp, and water chestnuts.   Mince the garlic. In a medium bowl, mix the corn starch and soy sauce.   Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.   Add shrimp, pork and water chestnuts and mix well.   Add salt and pepper to taste.   Chill for 30 minutes.     Prepare the broth:    Chop the scallions and bok choy.   Thinly slice the carrot and snow peas. Mince the garlic.   Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot.   Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.   Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier).   Simmer for 10 minutes, until meatballs are cooked through and no longer pink.   Add the bok choy and snow peas and simmer for 2 minutes.   Season to taste with salt and pepper.
NOTE:
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