Thin Pancake Meatball Soup

Thin Pancake Meatball Soup

　　“Thin Pancake Meatball Soup” is a famous paired delicacy in Guangzong. The fragrant and soft thin pancake served with a soup of tender meatballs in flavorful broth is truly a heavenly taste. The thin pancake has been introduced earlier, and now it’s time for the meatball soup to make its appearance.

　　In restaurants throughout Guangzong, you can find fairly authentic meatball soup. This dish is also called “shuichuan yurou” (水氽丸子), where "shuichuan" refers to briefly blanching food in boiling water. Its ingredients are very carefully selected. The meatballs can be made from beef, mutton, pork, fish, shrimp, tofu, etc., but the most common version is still pork meatballs. The meatballs smell delicious and have a smooth texture. The broth is light yet flavorful. Here's how to make it—taking pork meatball soup as an example, you’ll need: pork, salt, MSG, green onions, ginger, starch, coriander, and sesame oil. First, wash the pork, chop it up, then add starch, salt, chopped green onions, minced ginger, and a little water. Stir everything in one direction (adding water gradually as you stir) until it becomes elastic and forms a paste, then shape it into meatballs. Be careful not to add too much salt here, because you will add more later in the soup, or it will turn out too salty. Next, place a pot on the stove, pour in water, and add salt, MSG, and chopped green onions. Bring it to a boil. Once the water boils, reduce the heat slightly, then drop in the meatballs. When the water boils again and the meatballs float to the surface, they’re done. Be mindful of the heat: too low and the meatballs won’t cook through; too high and they may fall apart. Sprinkle with coriander, ladle into bowls, drizzle with a few drops of sesame oil, and your delicious meatball soup is ready.

　　Although the method of making meatball soup is simple, there are quite a few technical aspects to it—if not handled properly, the soup won’t taste as good. For instance: use pork in a ratio of 30% fat to 70% lean; when blanching the meatballs, avoid letting the soup come to a rolling boil; and managing the heat correctly are all key points to watch.

　　The meatballs in the “meatball soup” are tender and fragrant, the broth delicious and savory, easy to digest, and highly nutritious. Friends from all walks of life are welcome to visit Guangzong and give it a try. We guarantee that with every sip, you’ll savor a burst of freshness and fragrance, leaving a long-lasting aftertaste.