Meat balls Soup

Soups have always been one of those dishes which is easy and quick to make, but also something very warming and stomach filling for cold winter nights;

well, this is what I prepared for Friday's dinner. A very simple soup, the name might be meat balls soup, but I'd rather call it a rich Cabbage soup, which can be served as it is and can be finished with a salad but can also be accompanied with some noodles.
I love this simple soup not only because it tastes good but also because of the diuretic property contained in the cabbage. It is said that cabbage has sufficient quantity of sulphur and iodine, which helps the body to clean out excess fat from the the mucous membrane of the stomach and intestines...
I served this soup as a starter and completed with some fried rice and sweet and sour pork meat balls :o:o:o nothing to do with diet!!!!

Ingredients: ( for 4)
For the meat balls:
350g minced pork meat
½ Chinese cabbage
2 tbsp oil
¼ tsp salt
1 tbsp saké
1 tbsp soy sauce
1 tbsp potato starch powder
Oil for deep frying

For the soup:
800ml chicken stock
1 tbsp sake
1 tsp sugar
1 tbsp soy sauce

Method:
In a bowl, mix together the minced meat, salt, sake, soy sauce, starch powder with 50ml water ( if necessary)and form small bite-size balls of about 2cm in size.

Deep fry the above meat balls (just until they color) and drain over paper towels.

Wash the cabbage leaves and chop them into pieces (about 6 cm length).

Heat 2 tbsp of oil and sir fry the cabbage on high flame for about 2 minutes.
Add all the ingredients under soup to the above, along with the meat balls and the cabbage.

When it boils, reduce the flame to minimum and cook for an hour.

Serve hot as it is or with noodles.