Siomai and sotanghon meatball soup

Ingredients

1)Siomai:

• 1 Libra of Ground Meat (any kind)
• 1 Egg
• 2 Carrots Shredded
• 4 Green Onions
• 1-2 tablespoon of Chicken or Beef Bouillon
• 1/2-1 Cup of Panko Bread Crumbs
• 1 Package of Wonton Wrappers

2)Sotanghon and Meatballs:

• the amount depends on how much you want to make
• Water
• Beef or Chicken Bouillon
• 1 Package of Sotanghon noodles or glass noodles

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Preparation

• 1)Siomai:
  Prep the steam with water and heat at a medium heat. Take the ground meat and placed it in a bowl and than shredded the carrots directly into the bowl. Take the green onions and slice them thin and add to the bowl. Add the bouillon, egg, and 1/2 cup of the bread crumbs. Mix until it is well incorporated. Form 1 inch meatballs. Place the meat balls in the center of the wonton wrappers and fold the wrapping up to cover the sides of the meatball. Place in a steamer tray. When the water is boiling, reduce it to a medium low heat and place the tray over the boiling water. This should cook from 10-15 minutes.
• 2)Sotanghon and Meatballs:
  Boil the homemade or bought beef/chicken stock. Once it is boiling, add the meatballs. Once it floats, they are cooked. Add the sotanghon noodles. Cook until it is flexible and and serve.

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