EXTRA*** Fish Ball Seaweed Soup

Here is a quick and easy recipe to celebrate the cooler weather we are experiencing! I'll have another easy soup recipe for you later this week. Enjoy!
**For those who aren't familiar with 'fishballs'. They are made the same way you'd expect a meatball to be made but with fish meat instead. My American friends always give me a weird look when I bring up how tasty these things are. lol

Ingredients

• 11/2qt chicken stock 
• 12-16 pcs fish ball (cut into half or quarter) (any type of fish ball should be fine） 
• 1/2 patty of dry round seaweed(soak with water and drained) -dry seaweed usually comes 4 with patty per a beg-
• 4 slices ginger
• 1 green onion(chopped)
• 11/2 - 2 ts salt
• 1/2 ts chicken bouillon 
• 1 ts sesame oil

At your local (or not so local) Chinese Market.

Split the fishballs in half and portion out the amount you desire.

Dried seaweed flakes. They almost look like tea leaves. This will rehydrate in the soup giving it extra flavor.

Defrost these enough to cut. It's dangerous trying to cut a frozen meatball. You may be lucky enough to find these NOT frozen in the market but for the most part, they come that way (unless you make them yourself *wink).

Direction

 In a soup pot bring the stock ginger and a ts of sesame oil to boil in high heat, then add fish ball, let it boil for about 10 mins in medium/low heat.

Then add seaweed and let it boil couple mins.

Then add salt, chicken bouillon and green onion. Bring it back to a small boil to incorporate the seasoning and then cut the heat.

That's it! Easy and tasty!  (You can also cook some noodles in the meantime and make a noodle soup if you're feeling hungry).

More soup for you!
~Hoby