Sabaw Soup

Every dish I cook came from people who are close to our hearts and home (the kitchen most especially ). This sabaw soup is from my Papa’s Ilonggo side of the family. I learned it from my aunt, Mommy Beth.
Have fun making and eating Molo Soup! Good for a family of five.
1 Tbsp. oil (We use olive oil or coconut oil)
1 pc. medium onion, minced
2 cups chicken breast, deboned and shredded (I boil about 2 small chicken breasts in garlic, leeks and ginger. Don’t throw broth! Strain and reserve for the soup.)
1 pc. medium carrot, cut in thin strips
1 pc. small Chinese cabbage, cut in thin strips
1/2 cup spring onions, chopped
For Molo:
1/2 kilo ground chicken breast
1/2 pc. medium carrot, grated
1/2 pc. medium onion, minced
Salt and pepper to taste
1 pack Molo wrappers, small sized
Salt and pepper to taste
1. Sauté onion in oil. Add chicken once onions turn transparent. Sauté until chicken is cooked.
2. Add vegetables. Add chicken broth.
3. Let boil and turn down heat to bring it to a simmer.
4. Meanwhile, for molo, combine ground chicken, carrot and onion, salt and pepper as filling for molo wrappers. Place a teaspoonful of filling in the middle of the wrapper and seal all edges with water in a triangular shape.
5. Add each filled molo in the simmering broth. Do not stir.
6. For leftover molo wrappers, cut into lengthwise strips and individually add to broth.
7. Add salt and pepper to taste.
8. Sprinkle spring onions on top before serving.

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