Chinese Lion's Head Soup

Chinese Lion's Head Soup
Servings: 4-6

1 pound ground pork [ I used ground turkey]
1 egg
1/2 cup bread crumbs [or Panko]
2 teaspoons sesame oil
1 tablespoon minced fresh ginger root [1 tsp ground ginger]
2 green onions, chopped
1 clove garlic, crushed
1 TBSP low sodium soy sauce

1 head napa cabbage, cored and cut into chunks
5 cups low-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil
2 clove garlic, crushed
1 green onion, chopped
Optional add-ins I highly recommend: 2 sliced or grated carrots, and 1.5 cups broccoli florets

Mix the ground pork, egg, bread crumbs, 2 teaspoons of sesame oil, ginger, 1 TB soy sauce, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
Put chicken broth and soy sauce in large pot, bring to a boil, then lower the heat to medium.
Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes.
4. Add bok choy or cabbage, additional 1 or 2 thinly sliced green onions, crushed garlic, [carrots and broccoli] and a bit more soy sauce — DON'T SKIP THE SESAME OIL, this is key to the flavor. Simmer for 10 more minutes.

The meat filling and broth would also be good for wonton soup!

**Serve over rice, or with noodles** [or not, up to you!]

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