Vegetable beef soup

There was just enough stew left last night to turn it into a vegetable beef soup with tiny pasta floating around in the goodness this morning.  I'll send my 82-year-old husband off to school at OSU with a nice bowl of tasty soup.  He is taking two courses this semester, so he goes every day.  Astronomy is one and Christianity is the other. It makes for lively discussions, I can tell you that.

Cook's Corner came this morning and I must say they are not stingy with buying articles from other newspapers.  The Corner was packed with Asian delights today.  Remember the rice pilaf craze?  I served it at nearly every dinner party back then because it was so 'in.'  Well the recipe, which is simple to begin with, is in Cook's Corner today along with one I might try, shrimp meatballs.  Shrimp is a favorite and Asian cuisine does justice to them.

Shrimp meatballs (ebi dango)
1 pound of cleaned and minced (fine) shrimp
2 scallions, chopped equally finely
2 tablespoons cornstarch
2 tablespoons. plus 1 Tsp. soy sauce, divided
1 beaten egg
4 cups chicken or fish stock
1 tsp. granulated sugar
1 head Chinese Napa cabbage, about 1 1/2 pounds cut into 1-inch cubes
8 dry mushrooms, reconstituted

In a large bowl, blend together shrimp, scallions, cornstarch, 1 teaspoon of the soy sauce and the egg.
In a large pot, season the stock with the remaining 2 tablespoons of soy sauce and the sugar, bring to a boil.  Drop spoonfuls of the shrimp mixture into the stock and that will cook into dumplings.  When they rise to the surface, they are done.  Add cabbage and mushrooms.  Cook 7 minutes, covered, and serve with hot rice.