Asian Inspired Pork Upine Meatball Soup Recipes
ASIAN INSPIRED PORK-UPINE MEATBALL SOUP
I have been on a Chinese food binge lately and came up with this recipe. It's a nice flavorful clear broth with veggies and porcupine meatballs made with ground pork, soy sauce, sesame oil and green onions. Served over a handful of Chinese noodles .... it's very tasty and satisfying.
Provided by Susan Bickta @souxie
Categories Other Soups
Number Of Ingredients 19
Steps:
- 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.
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- Preheat oven to 400F (205C). Line a large, rimmed baking sheet with parchment paper or greased foil. Set aside.
- Prepare meatballs: Beat egg in a large bowl. Stir in panko, garlic, ginger, soy sauce and sesame oil. Add ground pork and stir to incorporate seasonings into pork. Shape meatballs using a rounded 1 tsp measuring spoon. Place on prepared baking sheet.
- Bake for 18-20 minutes, or until juices run clear and the meatballs are browned in spots. Remove from oven and set aside. *You can make ahead and refrigerate for up to 1 day or freeze for longer.
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