Meatball Soup with Spinach

Okay. So this doesn't sound the most appetizing, but I promise it's very tasty. If you've ever wanted to recreate an Asian soup this is a good place to start. It's from Quick and Easy Chinese by Nancie McDermott.

Ingredients:
1 small bundle bean thread noodles (about 2 ounces)
(I've used vermicelli noodles, which are actually rice noodles, in the past because I happened to have them in the pantry. I thought it worked just as well. And you prepare them the same way.)
1/4 lb. ground pork
2 t. soy sauce
1 t. finely chopped garlic
1/2 t. salt
4 c. chicken stock (remember to use reduced sodium...you can always add more salt if you think it needs it :)...)
2 c. fresh baby spinach leaves, or large leaves torn into 2-inch pieces
3 T. thinly sliced green onion
Asian sesame oil (optional) (but a nice addition in my opinion)

Directions:
Soften the bean thread noodles by placing them in a medium bowl with warm water to cover for 15 minutes. When they are flexible and white, cut them into 3-inch lengths and set aside.

Combine the pork with the soy sauce, garlic, and salt and mix together to season the meat evenly. Roll the mixture into small meatballs, about 1-inch in diameter, or use a spoon to scoop it into small, free-form meatballs.

In a medium saucepan, bring the chicken stock to a rolling boil over high heat. Drop the meatballs into the boiling soup, a few at a time, and stir to keep them from sticking together. When all the meatballs are in the soup, adjust the heat to maintain a gentle boil and cook for 3 minutes. Skim off and discard any foam that forms on the soup, and stir now and then.

Add the noodle and stir well, cooking until they become clear and soft, about 1 minute more. Add the spinach and green onion and remove from the heat. Serve hot, adding a few drops of sesame oil, if using, to the soup just before serving.

Serves 4



It's a simple as it sounds! Nancie suggests putting in carrot shreds, tofu chunks, or sliced mushrooms right after the meat if you want a more complex dish without much more effort. I really like putting in tofu and sliced cremini mushrooms (they have a little more flavor than button mushrooms) but I'd probably try shiitake if they were easier to find. The more complex you make it the better it can stand alone as a main dish. I think it's intended to be more of a side dish but with everything I add to it I think it works as a main.

This dish has a rather delicate flavor. It's simple but very satisfying. Try putting a few drops of Sriracha in if you want to take it up a notch or two, but don't overdo it or you'll ruin the simplicity of it...in my opinion.