Step 1

Cut the Chinese cabbage lengthwise into four quarters.

Step 2

Chop off the part near the stem.

Step 3

Cut the bulb (the white part) into half-inch length crosswise.

Step 4

Separate the leaves and rinse with water to clean and remove any dirt.

Step 5

Drain in a colander.

Step 6

Cut the carrot into thin slices.

Step 7

Combine ingredients B

Step 8

Lift the meat paste and slam it against the bowl repeatedly.

Step 9

Portion the meatballs to about one inch in diameter.

Step 10

Roll the meatballs in some cornstarch, and set them aside.

Step 11

Pan fry over low heat until the surface turns golden.

Step 12

Remove the meatballs from the oil.

Step 13

Bring the chicken stock and water to a boil.

Step 14

Add the white part (the stalk) of the Chinese cabbage and let it boil for five minutes.

Step 15

After five minutes, add the leafy part of the cabbage and the carrot pieces. Continue simmer for another three minutes.

Step 16

Lastly, put the meatballs in the soup and simmer for two minutes.

Step 17

Scoop the soup into a soup bowl, sprinkle with a thinly sliced