Fish Ball and Cabbage Soup
A simple broth using frozen fish balls (yep, they're for more than just hot pot) and Napa cabbage. What you end up with is a big pot of comfort soup, the best for winter!
Servings: 4 people
- 24 frozen or defrosted fish balls 6 per person
- half head napa cabbage
- 8 cups water or broth
- 1/4 tsp black pepper adjust to your liking
- 2 tbsp soy sauce
- 1 tsp salt
Add fish balls and water to a large stockpot or wok and bring to a boil.
Roughly chop napa cabbage and add to pot, then turn heat down to a simmer.
Add black pepper, soy sauce, and salt, and stir.
Let simmer for 5–10 minutes, stirring occasionally, until cabbage is soft and the texture is to your liking.