Floyd’s China. Keith Floyd

To make the soup, heat a little oil in a pan and gently fry the onion and celery until they just begin to soften.

      4 Add the stock, bamboo shoots and mushrooms and bring to a simmer, then gently drop in the meatballs and simmer for 7-10 minutes until the meatballs are poached. Season the soup with salt, pour into individual bowls, garnish with the spring onion and serve.