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Soups and Congees
5 cups chicken stock
12 prepared momos
12 zamba balls
1 cup cooked thin egg noodles
2 cups shredded spinach or mustard green
1. Put the stock into a pot and gently bring to the boil.
2. Add the momo's putting them in gently lowering them with a spoon. Do likewise with the zamba balls.
3. Next put in the noodles and cook for one minute; then add the spinach and serve.
Note: Some serve the zamba on the side, others prefer them in the soup.