Lion Head Soup is traditionally pork but turkey works just fine. The name describes how the napa looks around the meat balls resembling a lions mane.
Start with Napa, ginger and green onion.
Mix ground meat, green onion, egg, 1/2 tsp salt, and a good amount of corn starch. I add more until it becomes quite sticky. Mix it and make meat balls, set aside.
Ginger about this size to toss in the chicken stock. I use two large containers of chicken stock if I do not have home made on hand. The ginger flavor dresses up store bought stock nicely.
Every one in the pool!
I start with the napa and bring it all to a boil then add meat balls so they hold together.
Add some green onion to the bowl and that is it. Meat balls are tender, soup has a mild ginger note to it. Great for a cold night or if some one is feeling under the weather. Easy and quick week night dinner.
