I definitely have love for chewy things (as you know) and the tang yuan in this soup my mom made are no exception. The little balls are rolled from a rice flour dough and then boiled in a rich, savory broth filled with napa cabbage, watercress, slivers of pork, and dried mushrooms.
Tang yuan are usually eaten around the Yuan Xiao holiday and there are tons of variations on how to prepare the chewy little globes. Savory versions typically include a hot, meaty broth, bits of pork, and tung hao cai (a leafy green vegetable, similar to watercress, that I don't know the name of in English). Sweet preparations fill the balls with black sesame, red bean, or peanut paste, or float them unfilled in syrup. There's also a version in which unfilled tang yuan are cooked in a broth of sweet fermented rice and swirls of egg.
Tang yuan aren't difficult to make but they do require a bit of preparation, so it's always a treat when my mom cooks up a pot. In demonstration of my appreciation for her efforts, I was glad to slurp up a large bowlful.