Meatball soup (Niku dango suimono) from Japanese Country Cookbook by Russ Rudzinski and Mike Nelson

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Notes about this recipe

  • radishseed on January 31, 2013

    I tried to make this with Quorn Meatless Grounds, but they are not sticky enough to stick together and form meatballs. Just fell apart. Might try it again with Gimme Lean, which is quite sticky. Also, I recommend adding the carrots near the end of the meatball cooking time (about 3 minutes) instead of parboiling them. Also in addition, I would try this next time with ramen-type noodles instead of the glass vermicelli noodles I used this time.

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