Shrimp Ball Soup with Cellophane Noodles
from http://kahakaikitchen.blogspot.com/

This recipe is from a website that was doing a cookbook review of "I Love Meatballs!" by Rick Rodgers, the cookbook the recipe comes from.

The noodle is this soup is referred to by many names: Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, glass noodles, cellophane noodles, etc.

Rick Rodgers says, "A classic of Chinese cooking, make this when you want meatballs on the light side. It lends itself to many additions--snow peas, baby spinach, watercress, and just about any other fresh green vegetable. Use ready-to-peel shrimp, and the soup comes together in no time. Be sure to save the shrimp shells to make the especially flavorful stock."

Chinese Shrimp Meatball Soup
From "I Love Meatballs!" by Rick Rodgers
(Makes 4 to 6 Servings)

Shrimp Balls:
1 lb large easy-peel shrimp
1/3 cup finely chopped carrot
1 scallion, minced
1 large egg, beaten
1 Tbsp cornstarch
2 tsp peeled and minced fresh ginger
1/2 tsp kosher salt
1/4 tsp freshly ground white pepper

Soup:
shrimp shells from the peeled shrimp
6 cups canned reduced-sodium chicken broth
2 Tbsp Chinese rice wine or dry sherry
3 scallions
4 quarter-sized slices unpeeled fresh ginger
2 cloves garlic
1 skein bean threads (saifun)
soy sauce for serving
Asian dark sesame oil, for serving

To make the shrimp balls, peel and devein the shrimp, reserving the shells for the soup. Pulse the shrimp meat in a food processor fitted with the chopping blade about 10 times, or until processed into a very course puree. Transfer to a bowl. Add the carrot, minced scallion, egg, cornstarch, ginger, salt, and pepper and mix well. Cover and refrigerate for at least 15 minutes or up to 2 hours.

To make the soup, combine the shrimp shells, broth, and rice wine in a pot. Crush 1 of the scallions, the ginger, and garlic under the flat side of a large knife and add to the pot. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 15 minutes to blend the flavors.

Meanwhile, put the bean threads in a medium bowl and add enough very hot tap water to cover. Let stand until the bean thread are pliable, about 10 minutes. Drain in a wire sieve and return to the bowl. Using kitchen scissors, snip through the threads to cut them into manageable lengths. Set aside.

Use a wire strainer to remove the solid ingredients from the soup and discard. Using a heaping tablespoon for each, drop spoonfuls of the shrimp mixture into the simmering broth--they will firm up when they hit the broth. Do not attempt to shape the mixture into smooth balls with your hands. Cover and simmer until the shrimp balls are firm and cooked through, about 10 minutes.

Cut the white and green parts of the remaining two scallions into long thin shreds about 2 inches long. Add the scallions and bean threads to the pot and cook until just heated through, about 1 minute more. Ladle into bowls and serve with soy sauce and sesame oil passed on the side for seasoning.

Notes/Results:

Light, simple and full of flavor. The soup might seem as though it has a lot of steps but it goes together quickly and can be done in stages. (For example, I shelled the shrimp and made the stock in the morning, then reheated it when I was ready to put the soup together.) The shrimp balls were tender and held together well (I used a mini ice cream scoop to drop the meatballs into the broth making it quick and easy). The shrimp shells, ginger and garlic gave the stock a lot of concentrated delicious flavor. I did use a low-sodium veggie stock in place of chicken stock because that's what I had on hand, and I used rice sticks (maifun) instead of the bean threads (saifun) because I had them in my pantry. As is my habit, I tossed a large handful baby spinach leaves in the bowl before ladling in the soup for a little touch of green and some added nutrition. Sprinkled with some toasted sesame seeds and a drizzle of sesame oil (plus a little sriracha drizzled in for a spicy kick), this was a light but filling dinner and perfect for a cool, rainy night.