Asian Meatball Soup
A versatile, tasty soup.
- 3/4 pounds ground pork
- 1 1/2 tablespoons Healthy Solutions Spice Blend, Pork and Poultry Rub
- 2 tablespoons toasted sesame seeds
- 1 garlic clove, finely chopped
- 1 1/2 tablespoons soy sauce
- 1/4 teaspoon freshly ground ginger
- 1/2 tablespoon onion powder
- 6 cups chicken or vegetable stock.
- 2 medium carrots, julienned
- Prepared meatballs
- 1 1/2 tablespoons rice wine vinegar
- 1 cup cooked rice
- 8 ounces bok choy, chopped
- 4 ounces oyster mushrooms, chopped
- 1 small egg
- Gochujang paste to taste (optional)
- Toasted sesame seeds for garnish (optional)
- In a medium bowl, mix together all the meatball ingredients.
- Make a small patty and fry to check seasonings. Adjust as necessary.
- Wrap the meatball mixture tightly and refrigerate for at least 3 hours, preferably overnight.
- Bring the stock and carrots to a boil in a large pot.
- While waiting, form the meat mixture into 1-inch meatballs.
- When the stock reaches a boil, reduce heat to simmer, and add the meatballs and vinegar. When the meatballs are about done (about 5-8 minutes), add the bok choy and mushrooms. Let simmer 2-3 minutes.
- In a small bowl, beat the egg with a fork. Holding the fork above the pot, let the egg drip into the soup. Move the fork around, so all the egg doesn’t land in one spot. The heat of the soup will cook the egg.
- To serve, pour the soup into bowls and stir in gochujang paste if desired. Top with toasted sesame seeds.
Ground chicken or turkey can be substituted for the pork. If you don't like gochujang, add some red pepper flakes.
copyright Ida Walker