Andrea's Pork Meatball Soup
I haven't made this one myself yet but my wife has tried it and loved it. It's on the list for when the weather gets cooler. Will post my thoughts then.
I haven't made this one myself yet but my wife has tried it and loved it. It's on the list for when the weather gets cooler. Will post my thoughts then.
- 1 bay leaf
- 1 egg beaten
- 2 tablespoons soy sauce
- 1 medium onion
- 1 tablespoon onion finely chopped
- 1/4 teaspoon ginger ground
- 2 tablespoons bread crumbs fine crumbs
- 1/2 pound pork ground
- 1 4.5-oz can shrimp or tuna drained and finely chopped
- 10 teaspoons oxo chicken
- sprigs parsley
- 1/2 teaspoon rosemary crushed
- 1 1/2 cups romaine or bok choy shredded
- Carbohydrate 2.91911736979167 g
- Cholesterol 35.0651666666667 mg
- Fat 2.82170184895833 g
- Fiber 0.30935390522331 g
- Protein 5.53395723958333 g
- Saturated Fat 0.9334743125 g
- Serving Size 1 1 Serving (42g)
- Sodium 768.709468750002 mg
- Sugar 2.60976346456836 g
- Trans Fat 0.324997348958333 g
- Calories 60 calories
Step-by-step
- In a bowl thouroughly combine egg, soya sauce, bread crumbs, the 1 tsp onion and ginger.
- Add pork and shrimp.
- Mix well.
- Shape into 60 small balls using 1 1/2 tsp mixture for each.
- These must be small or they will not cook properly.
- In a dutch oven mix the oxo, remaining onion, parsley, bay leaf, rosemary and 10 cups of water.
- Bring to a boil.
- Add meatballs.
- Return to a boil.
- (As the meatballs cook they rise to the top) cover and simmer for 15 minutes.
- To serve remove bay leaf and stir in greens
Home cooks often form meatballs too large for broth-based soups, resulting in raw centers and dense, heavy bites. Achieving the correct mouthfeel relies entirely on restraint during the shaping phase. Using precisely one and a half teaspoons of the ground pork and seafood mixture per portion yields sixty uniform spheres that cook evenly in fifteen minutes. Fine bread crumbs absorb excess moisture from the egg and soy sauce without weighing down the protein. Ground ginger and crushed rosemary infuse the liquid while the meat cooks, establishing a aromatic foundation in the Dutch oven. Simmering the mixture at a gentle bubbling threshold prevents the proteins from seizing and keeps the broth clear rather than cloudy. Shredded romaine or bok choy added at the very end retains a crisp bite instead of turning mushy in residual heat. Doubling the batch requires scaling the water and bouillon proportionally while maintaining the same shallow pot depth to ensure rapid return to a boil.
