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| Chicken and Vegetable Ball Soup
1 1/2 to 2 cups of chopped cooked chicken
2 bamboo shoots, cut into very thin strips
4 mushrooms, chopped
2 small carrots, finely chopped
1 egg, beaten
1/4 cup plus 1 teaspoon of soy sauce
4 teaspoons of sugar
3 cups of chicken stock |
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Combine the chicken, bamboo shoots, mushrooms, carrots, egg, 1 teaspoon of soy sauce, and 1 teaspoon of sugar. Mix well and form into balls. Place the chicken stock, 1/4 cup of soy sauce and remaining 1 tablespoon of sugar in large saucepan. Bring to a boil. Drop chicken balls into boiling stock, reduce heat and simmer for 8 minutes and serve. Serves 2 - 3
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