The soup is delicious, balanced and easy to make.
Put the minced meat in a large bowl, pour an egg into it, season with salt, a little chopped green onion, and finally pour ginger (or ginger). Beat it clockwise.
Boil the water in a small pot and start the meatball after the water boils: Grab the right amount of meat in the hands, beat it back and forth and round it. Gently put in boiling water until all the meat is used up. Gently push the meatballs and continue to cook for 2 minutes. All are picked up and placed in a flat plate. Do not pile up. (If you want to eat breakfast, you can complete the above steps the night before, seal it with plastic wrap and store it in the refrigerator.)
Slice the mushrooms in advance and wash the small greens. Put the mushrooms in the soup just boiled in the meatballs and continue to boil. After 2 minutes, add the minced meatballs and simmer for 5 minutes. Season with salt. Finally, put in the small green vegetables and turn off the fire. (Small green vegetables can be turned off by gently stirring, do not cover the lid.)
One word: fresh!