Asian Inspired Pork-upine Meatball Soup
Family Tested & Approved
cooked white rice (or brown rice if desired)
head of cabbage, chopped
containers (32 ounces each) chicken broth
carrot, peeled and thinly sliced
cornstarch mixed with
chinese noodles (optional)
Heat oven to 375 degrees F. Line a large baking sheet with parchment paper. Set aside.
In a large bowl, combine the ground pork, rice, egg, green onion, ground ginger, sesame oil and soy sauce. Mix well with hands and form into 1 to 1 1/2 inch balls, compacting mixture with your hands.
Place on prepared baking sheet and bake for 30-40 minutes or until browned and cooked through.
meanwhile, in a 4 to 5 quart Dutch oven, cook the cabbage in the vegetable oil until crisp tender. Add the chicken broth, soy sauce and sesame oil. Bring to a simmer.
Add the meatballs, carrots and green onion. Bring to a simmer and cook an additional 8-10 minutes.
Combine the water and cornstarch in a small bowl. Add to soup and mix well. Bring to a simmer, stirring often, until SLIGHTLY thickened.
To serve: put a handful of Chinese noodles in the bottom of a bowl (if desired) and ladle soup on top. Garnish with extra green onion.
Last Updated: Tue, Apr 15, 2014