dinner & japanese & mochi & soup 11 Feb 2008 05:29 pm
Mochi Ball Soup
Since the kids love mochi, I thought that mochi (not the sweet kind) in soup, would be perfect. Think of it as an asian cross between Albondigas, and Matzo Ball Soup. It has pork meatballs and little mochi balls with ham inside. I make the BALLZ tiny and bite size. The kids like it.
ingredients (meatballs):
1 lb ground pork
1/2 can water chestnuts, chopped fine
1 tablespoon cornstarch
1 teaspoon soy sauce
1 tablespoon oil
salt and pepper to taste
ingredients (mochi balls):
1-1/2 cup mochiko
1/2 cup cooked ham, finely minced
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup chicken broth
ingredients (soup):
70 ounces of chicken broth (or 5 cans)
sliced kamaboko
julienned carrots
green onions
I usually make the meatballs first, earlier in the day, and keep them in the fridge. It’s just one less thing to think about once you get going on the soup. Combine the meatball ingredients together. Mix well and shape into small balls approx 1/2 inch. Set aside in the fridge.
Put the chicken broth in a stockpot on high while you make the mochi balls. Combine the mochiko, ham, salt and pepper. Gradually add the broth to form a dough. It will be crumbly, don’t worry. Pinch the dough into small 1/2 balls. Set aside.
Once the broth starts boiling, add the meatballs and cook for approx. 8 minutes. Then add the mochi balls and cook for another 4 minutes. Now you can add the kamaboko, carrots and green onions to the boiling pot of soup.
This recipe is a lot easier than it sounds. Don’t let the amount of ingredients fool you, or all that ball making. It’s really fast and well worth it.
on 12 Feb 2008 at 1:03 pm 1.Nichole said …
This recipe sounds super yummy, and I intend to try it this week. I have a question though. At the end, when you add the kamaboko, carrots, and green onions, how long do you let the pot boil after that? Or can it be served right away? I have never made soup homemade before, so this will be a first for me. If we don’t eat it all in one round, how long can it store in the fridge?
Thanks!
on 12 Feb 2008 at 4:28 pm 2.cheryl said …
Mmmm sounds yummy - I’d really like to have that tonight. I think I have a box of mochiko…
on 12 Feb 2008 at 9:03 pm 3.justJENN said …
Nichole, you can serve it immediately, that’s only cause I like the carrots kinda crunchy. If you’d like them softer, add them when you add the meatballs. You don’t want the meatballs or the mochi to over cook.
I store leftovers in a tupperware or sealed container. The next day fat will form on top, just scoop that off and trash it.
on 17 Feb 2008 at 4:17 pm 4.Nichole said …
thanks! I think I’m making this tonight. I found mochiko at the commissary, but no luck finding kamaboko. I’ll either substitute shrimp for it, or just go without it all together.