Chinese meatball and cabbage soup! Dreamy midweek recipe that’s quick, nutritious and comforting. Love how this recipe is traditional but also easy to follow and make. Most of the ingredients are Chinese pantry staples, you can also use chicken or beef mince if you prefer. Use mum’s trick for shaping the meatballs too, saves so much time - no need for perfect round balls Serves 3 For the soup: 60g carrot 40g ginger 600g Chinese leaf 3 spring onions 1.5L water 2 tbsp chicken bouillon powder 1 1/2 tsp white pepper  2 tbsp light soy sauce 1/2 tsp sea salt flakes 1 tbsp sesame oil For the meatballs: 500g 20% fat pork mince 1/2 tsp white pepper 1 tbsp chicken bouillon powder 1 1/2 tbsp cornstarch 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp shaoxing wine 1 tbsp sesame oil 1 egg  Mince the carrot, smash 30g of ginger and finely mince the remaining 10g. Thinly slice the Chinese leaf and separate the whites and greens of the spring onions. In a bowl, combine the minced carrot, ginger and the whites spring onions with the pork mince. Add all seasonings except the egg, and mix thoroughly. Then add the egg and slam the mixture down - folding and pressing it (this helps create a bouncy texture). Heat the smashed ginger in a wok or pot over medium heat for 1 minute to release its aroma. Add 1.5L water, white pepper, light soy sauce and sea salt flakes. Let it simmer briefly for 2 minutes. Cup a portion of the meatball mix in your hand, close your fist and squeeze the meatball out - this shapes it neatly and keeps it compact. Gently add the meatballs to the simmering broth. Cover with a lid and cook until the meatballs are tender and cooked through (about 8–10 minutes). Remove the lid, add the sliced Chinese leaf and green spring onions. Simmer for 2-3 more minutes until wilted. Drizzle with sesame oil before serving. - @xiensscran