Vegetable Soup Mushroom Ball

 
    A light soup with clear broth can be appetizer at the beginning of the week. Meat balls with mushroom mixture of crunchy and savory taste. Additional vegetables provide natural freshness of this soup. More delicious eaten while warm!

ingredients:
Mushroom Meat balls, mix together:
150 g minced chicken meat
1 egg yolk
1 tbsp plain flour
2 pieces of fresh shitake mushrooms, finely chopped
1 clove garlic, grated
2 red onions, finely chopped
1/2 teaspoon pepper
1 teaspoon salt
gravy:
1 cm ginger, crushed
3 cloves garlic, crushed, saute
1 liter chicken stock
1 leek, cut into rough
2 tablespoons soy sauce
1 tsp sesame oil
1/2 teaspoon pepper
2 tsp salt
complement:
100 g leaves of chrysanthemums, cut into pieces
75 g carrots, shaved thin
75 g of radish, shaved thin

How to make:

     Mushroom Meat balls:
     Stir all ingredients together until completely blended.
     Form the dough into balls for meatballs. Set aside.
     gravy:
     Boil ginger, green onion, broth and spices over low heat until some time
     Enter the meatballs and cook until the float.
     Add the vegetables, simmer until wilted.
     Remove and serve hot.

For 6 people