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Korean   -   Meat Ball Soup (Wanja Tang)   adapted from Traditional Korean Cooking by Chung Hea Han

  • 6 Ounces Ground Beef
  • 6 Ounces Tofu
  • 3 Cloves Garlic -- finely chopped
  • 1 Bunch Green Onion -- finely chopped
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Soy Sauce
  • 1 Tablespoon Sesame Seeds
  • 1 Teaspoon Sesame Oil
  • 1 Large Egg
  • Flour
  • 7 Cups Beef Broth
  • 12 Stalks Chives -- finely chopped
Directions Combine meat, tofu, green onion, garlic, salt, soy sauce, sesame seeds, sesame oil and pepper to taste. Mix well. Shape into golf ball sized meatballs. Dip in flour and then in egg. Bring broth to a boil. Add meatballs and return to a boil. Simmer for 10 minutes. Add green onions as garnish and serve.
Serves 4
Time to Make 0:00

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