Unlike some Cantonese families, my family sometimes have soup that are not completely made out of real boiled chicken or pork broth. Super Ah Ma and Mamo make awesome red leaves vege soup, black fungus with fried egg soup, mint leaves with fried egg soup and minced meat with fried egg soup that I've cooked before. These soup to me, are yummy and easy-to-make (well not too easy but at least it doesn't need to be boiled for 2-3 hours), plus brings back my kids time memory!
The other day I made another simple soup I named it Cabbage Pork Balls Soup.I simply boiled some water with some preserved cabbage (冬菜）(okay, I cheated a bit this time, I added the prawn shells to boil too :p), then dumped pork balls which I did myself with some minced pork and prawns (marinated with soya sauce, pepper and cornflour for at least 2 hours beforehand) into it. Let it boil for at least 20-30 minutes. Add in cabbage and sliced carrots and boil for 5-10 minutes and you are done!
Because of the preserved cabbage and the soya sauce and pepper in the pork balls, you shouldn't even need to add any more salt into the soup! The soup will get all the saltiness and sweetness from the ingredients itself!
Though Deardo Wong isn't a fan of this soup, I thought my try was a very successful one~! :) Try this easy, yummy and nutritious soup too! :)