Rice Dumplings Soup with Fish Balls
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
What to cook when it’s been raining and the skies are overcast? I made Rice Dumplings with Fish Balls Soup. I also needed something soothing, I wasn’t feeling well today. I needed an easy soup meal. Filipinos love hot soup, and believe that a good broth can heal like magic.
Fortunately, I had stuff in my freezer which I had made ahead: frozen stock, rice dumplings, and fish balls from the Asian market. Then I took out the vegetables from the bin which were about to turn.
I assembled it all together. I turned up the heat so the clear broth started boiling. I dropped all the ingredients into the simmering stockpot, till it was piping-hot and smelled scrumptious. It felt like a get-well-soon, hug in a bowl.
Rice Dumplings Soup with Fish Balls
Equipment
- 1 Large Stockpot
Ingredients
For the Rice Dumplings:
- 1 cup Mochiko rice flour; makes about 18 to 20 dumplings
- ½ cup water
For the soup:
- 2 Tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 whole onion, chopped
- 2 stalks celery, chopped; include leaves
- 1 whole carrot, peeled, chopped
- 10 -12 cups soup stock
- 1 teaspoon patis (fish sauce)
- 12 pieces fish balls; store-bought or homemade
- 2 cups coarsely sliced cabbage
- 1 cup chopped green beans
- 1 pinch salt
- ¼ teaspoon ground black pepper
- 2 stalks scallion greens, chopped; for garnish
Instructions
To make the Rice Dumplings:
- Combine the rice flour and water. Mix well till there is no more powder left and the dough is thick and solid.*Note: If the dough is still powdery, add 1 to 2 tablespoons of water to make it thick.Shape the dough into individual 1-inch sized balls. Place them in a container, leaving a 1/2-inch space in between.Refrigerate for at least 30 minutes to 1 hour to firm up.
To make the soup:
- Pour the vegetable oil into the large stockpot, over medium-high heat.Saute the garlic, onions, celery, and carrots. Stir fry for 2 minutes till soft.Pour the stock and patis (fish sauce). Cover the pot till soup comes to a boil.Add the dumplings and the fish balls to the soup. Add the cabbage and green beans. Let the soup simmer till the vegetables are soft and the dumplings and fish balls have puffed up. This will take about 12 minutes.Season with salt and black pepper. Garnish with chopped scallion greens.Serve soup piping-hot in individual bowls.
Cook's comments:
- For homemade soup stock, click here for the recipe.For the fish balls, I used frozen store-bought ones from the Asian market. On other days, I make my own homemade fish balls and the recipe is in my cookbook My Mother's Philippine Recipes, sold on Amazon. com
Nutrition
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
