- 1/2 cup ground pork
- 2 tbsps. chopped onion
- 1 egg
- 1 tbsp. flour
- I tsp. salt
- 1/4 tsp. pepper
- 2 segments garlic, minced
- 2 tbsps. onion, sliced
- 2 cups meat or chicken broth
- 1/2 cup soaked “sotanghon”
- 2 tsps. toyo
- 1 tsp. pepper
- 1/4 cup green onion, cut fine
- 1 tbsp. lard
How to Cook Meat Balls with Sotanghon
Combine the first six ingredients together; form into balls about one inch in diameter. Saute garlic in lard, add onion and broth. Boil. While boiling drop meat balls one by one. Cook until meat is almost done, add the “sotanghon” and cook about five minutes longer. Season with toyo and pepper. Pour into a soup tureen or bowl. Sprinkle with green onion and serve hot.
