Meatballs with Chrysanthemum Leaves & Udon Noodles


I’ve been eating a lot of udon noodles lately, A LOT! Tonight, I decided to make the regular meatball + Garland chrysanthemum leaves soup but with udon noodles! I was too lazy to wait for the rice to cook.

[Ground pork is 100% organic]

  • ½ bunch of serrated Garland chrysanthemum leaves
  • ½ lb ground pork
  • 2 TBS corn starch
  • 1 TBS ginger, minced
  • 1 scallion, minced
  • 1 chicken bouillon cube
  • Salt
  • Udon noodles

Boil water half way to the top of a pot with the bouillon cube inside. Mix the corn starch, ginger, and scallion with the ground pork, add a little water (1-2 tsp) if necessary. The ground meat should be thick but not too thick.

Use your hands and roll them into a ball (not too big or else it’ll take forever to cook). Once the water is boiling, first add the meat balls. Meat balls are cooked once they float to the surface. Add the vegetables and noodles once the meat balls float. Cook for 5 minutes. Make sure the meat balls are cooked by cutting one through, you should not see any pink color.

One thought on “Meatballs with Chrysanthemum Leaves & Udon Noodles

  1. I just googled garland chrysanthemum leaves and now I know what it is. In Indonesia we call it daun keningkir (keningkir leaves). Mostly we boil them, drain and use them for gado gado (Indonesian salad with peanut sauce) together with boiled bean sprouts, green/snake beans, carrots, fried tofu and tempeh, cucumbers and hard boiled eggs.

    The use of garland chrysanthemum leaves for soup is very new to me. I have to try this recipe. The pic. looks really yummy. Thanks for sharing.

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