“If you do not change direction, you may end up where you are heading.” Lao Tzu
This soup recipe grabbed me when I read the ingredients for the meatballs. However, when the recipe instructed the chef to steam the meatballs I began to lose interest. However again, the ingredients hinted at some great flavors to I decided to try a different route toward the finished product.
6 cups chicken stock
3 ounces shiitake mushrooms, sliced thin
6 ounces bok choy, sliced thin
6 scallions, sliced thin
8 ounces lean ground pork, I used ground turkey
1 ounce spinach leaves, finely chopped
2 scallions, finely chopped
1 garlic clove, “finally” chopped – the last thing you’ll have to finely chop.
dash of 5 spice powder
1 t soy sauce
Preheat the oven to 395 degrees. And now the fun begins. You’re going to have two things going on at once. You can do it. Multi-tasking in the kitchen using very hot things and boiling liquid!
Bring the stock to a boil and add the mushrooms. Simmer for about 10 minutes. This actually became about 20 minutes in my world because I was doing two recipes at once
Meanwhile, mix together all the meatball ingredients, form them into about 24 meatballs, and place on a baking sheet lined with parchment paper. I got 19 meatballs out of the mixture and they were quite small. Bake for about 10 minutes.
Remove the meatballs from the oven and place them gently into the broth. Add the bok choy and scallions. Simmer this amazing combination another 3 to 4 minutes to allow the veggies to get to the tender crunchy stage. Adjust the seasonings. I adjusted it with soy sauce, which seemed appropriate to the dish.
Yes, I actually made this soup and it is wonderful. I have 4 pints of it in the fridge. I think I’m going to have to start giving frozen soup as gifts. Or throw a few soup parties!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.