In a soup pot slowly heat chicken stock to a simmer. Make meatballs: Combine ingredients and form into 1/3-inch balls. Make shrimp rolls: Combine shrimp and next 4 ingredients. Lay out cabbage leaves, heap 1 1/2 tablespoons of filling in center and fold up like an egg roll; tie securely with a scallion. Carefully drop meatballs and shrimp rolls into simmering stock. Cook at a low simmer, 15 minutes. Toss some chopped scallions into soup pot, adjust seasonings and serve. Yield: 6 servings Posted to MC-Recipe Digest V1 #326 Recipe by: ESSENCE OF EMERIL SHOW#EE086 From: Meg Antczak
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|Serving Size: 1 Serving (4023g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 564 (36%)|
|Amt Per Serving||% DV|
|Total Fat 62.6g||83 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 29.5g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 156mg||48 %|
|Sodium 5900.4mg||203 %|
|Potassium 4217.5mg||111 %|
|Total Carbohydrate 136.6g||40 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 136.5g|
|Protein 107.2g||153 %|
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Calories per serving: 1578
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