Meat Ball Soup With Chinese Cabbage

1. Cut Chinese cabbage into 2-inch chunks and wash.

2. Soak vermicelli in warm water and drain.

3. Mix ground meat with leek, egg, ginger juice, wine and ½ tsp salt. Form small meat balls about size of teaspoon.

4. Heat broth, add Chinese cabbage, and boil for 10 minutes. Then add meat balls and boil for 15 minutes. Skim off froth.

5. Add vermicelli and 2 tsp salt. Serve hot.

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Nutrient	Quantity
Total fats	1.6556 g
Protein	12.8367 g
Carbohydrates	52.8661 g
Energy	261.9495 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2591 g
Water	437.0084 g
Aspartic acid	0.4899 g
Calcium, Ca	486.4784 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0006 g
Lutein + zeaxanthin	240.9711 g
Fiber, total dietary	5.2163 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0023 g
Fatty acids, total saturated 22:0	0.0017 g
Carotene, beta	12177.2686 g
Niacin	5.1727 mg
Vitamin A, RAE	1013.2132 g
Fatty acids, total trans-polyenoic	0.004 g
Arginine	0.381 g
Riboflavin	0.3725 mg
Fatty acids, total trans-polyenoic 22:4	0.0051 g
Tocopherol, beta	0.0227 mg
Fatty acids, total polyunsaturated 15:0	0.0011 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0096 g
Fatty acids, total saturated 20:1	0.0028 g
Glutamic acid	1.6329 g
Sodium, Na	996.7688 mg
Fatty acids, total saturated 16:1 undifferentiated	0.004 g
Total lipid (fat)	1.6556 g
Manganese, Mn	1.2922 mg
Proline	0.1406 g
Fatty acids, total saturated 16:0	0.2943 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2381 g
Sucrose	0.7371 g
Choline, total	34.3596 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0011 g
Fatty acids, total polyunsaturated 18:1 t	0.0034 g
Sugars, total	6.7132 g
Serine	0.2177 g
Fatty acids, total saturated 18:0	0.0238 g
Fatty acids, total saturated 20:4 undifferentiated	0.0006 g
Vitamin B-6	0.9838 mg
Selenium, Se	20.922 g
Ash	5.925 g
Tocotrienol, delta	0.0057 mg
Fatty acids, total saturated 18:1 undifferentiated	0.2358 g
Pantothenic acid	0.7195 mg
Phenylalanine	0.1996 g
Fatty acids, total polyunsaturated 22:1 c	0.0006 g
Copper, Cu	0.1951 mg
Betaine	1.3608 mg
Thiamin	0.5176 mg
Methionine	0.0408 g
Iron, Fe	5.1993 mg
Carbohydrate, by difference	52.8661 g
Phosphorus, P	239.2701 mg
Folate, total	314.113 g
Tocopherol, gamma	0.0794 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Lycopene	1.134 g
Alanine	0.3901 g
Valine	0.2994 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0023 g
Fatty acids, total saturated 18:2 undifferentiated	0.4337 g
Glycine	0.195 g
Carotene, alpha	4.5359 g
Glucose (dextrose)	0.1531 g
Fatty acids, total saturated 14:0	0.0119 g
Zinc, Zn	1.6329 mg
Isoleucine	0.3856 g
Maltose	0.4706 g
Tocopherol, delta	0.0227 mg
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total polyunsaturated	0.6979 g
Tocotrienol, gamma	0.1247 mg
Leucine	0.3992 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.004 g
Tocotrienol, alpha	0.0397 mg
Vitamin A, IU	20295.4477 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0011 g
Folate, DFE	315.247 g
Tryptophan	0.068 g
Vitamin C, total ascorbic acid	204.1168 mg
Folic acid	2.268 g
Fatty acids, total polyunsaturated 16:1 c	0.004 g
Fatty acids, total polyunsaturated 18:1 c	0.1644 g
Fatty acids, total saturated 20:0	0.0017 g
Tocotrienol, beta	0.1361 mg
Starch	40.5965 g
Tyrosine	0.1315 g
Vitamin K (phylloquinone)	206.725 g
Fatty acids, total saturated	0.3431 g
Histidine	0.1179 g
Fatty acids, total monounsaturated	0.254 g
Threonine	0.2223 g
Folate, food	311.8451 g
Fatty acids, total polyunsaturated 17:0	0.0006 g
Fatty acids, total polyunsaturated 24:0	0.0034 g
Cryptoxanthin, beta	0.567 g
Vitamin E (alpha-tocopherol)	0.4932 mg
Fatty acids, total trans	0.0074 g
Fatty acids, total trans-monoenoic	0.0034 g
Magnesium, Mg	103.7594 mg
Lysine	0.4037 g
Potassium, K	1229.8035 mg
Fatty acids, total polyunsaturated 24:1 c	0.0108 g
Cystine	0.0771 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Vermicelli	2 ounces	202.9824	42.9778	0.7484
Chinese cabbage	1 lb	58.9671	9.8883	0.9072