Rice Dumplings Soup with Fish Balls

This Rice Dumplings Soup with Fish Balls was a clear broth-based soup which was hearty and and flavorful with chewy homemade dumplings, and savory fish balls. I added cabbage and green beans for a wholesome soup meal. I made the soup stock ahead and poured it in for a restorative and comforting combination. This is an Asian in America recipe by Elizabeth Ann Quirino.

Prep Time30

Cook Time18

Total Time48

Course: Dinner, Lunch, Soup

Cuisine: Asian, Filipino

Keyword: Rice Dumplings Soup with Fish Balls

Servings: people

Calories: 1kcal

Author: Asian in America - Elizabeth Ann Quirino

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