Saturday, December 01, 2007

"Molo Soup"

It yields 52 meatballs. Good for 13-18 servings.


  • 250 grams lean ground pork
  • 1/4 tsp fine salt
  • 1/4 tsp ground white pepper
  • 1 medium (35 grams) red onion, finely minced
  • 10-12 cups of chicken, pork or pasta broth or combination of
  • salt
  • 1 pack (40 pcs) wanton molo wrapper
  • 6 cloves garlic
  • 2 tbsps sunflower oil
  • 1/4 cup spring onion


In a bowl, combine the first-three ingredients until well-blended. Form into a small ball, about 1/2" in diameter. Put at the center of the molo wrapper. Wet lightly the sides of the molo wrapper. Gather all the edges and seal, twisting carefully. Do the same to the rest. Slice into 1" strips the excess molo wrapper and segregate.

Meanwhile, bring to boil the broth. Pound the garlic. Mince the spring onion.

In a small pan, put oil. Heat lightly. Add the garlic. Saute slowly until rich golden brown. Set aside.

Back to the boiling broth, keep it in medium heat, drop 10 pcs of molo, one by one. Cover. Cook for 4 minutes. Using a slotted spoon, remove the cooked molos carefully. Set aside. Do the same to the rest, do this by batches and do not overcrowd the pan.

Adjust taste of the broth, sprinkle with salt if necessary. Put the excess molo wrapper. Mix. Cover. Cook for a minute. Put back the molos. Lid on. Reheat lightly. Remove from fire. Add the spring onion and toasted garlic with oil.

Serve hot.

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