Grass-fed beef kitchen

Pork Meatball & Rice Noodle Soup

Developing a good recipe is difficult, and figuring out how to write it is even harder, so I apologize in advance for this novice effort and for the even more novice video that accompanies it.

This simple soup consists of pork meatballs, sauteed vegetables, rice noodles, and chicken broth. Keeping the ingredients separate is a little more work than it would be to throw everything together in a single pot, but the results are worth it – the vegetables and noodles aren’t mushy, and the meatballs aren’t overcooked. Because the meatballs are so lightly seasoned, flavorful, high quality pork is a must. (Now where would you get something like that?) You can use store bought broth, but as with so many culinary items, homemade will be better.

Pork Meatball & Rice Noodles Soup

For the Meatballs:

1  pound of ground pork

1 tsp. salt

1/2 tsp. crushed Sichuan pepper

1/2 tsp. ground clove

1/4 tsp. cinnamon

1 T. tapioca starch (any other starch or flour will also work)

 

Vegetables:

1 T. olive oil

8 oz. mushrooms

3 medium carrots

1 handful chopped spinach or other leafy green

 

Other ingredients:

1 quart of chicken stock

4 oz. of rice noodles

 

Preheat oven to 350

1.) Combine pork, salt, spices, and starch in a bowl and mix thoroughly. Because the texture should be closer to a Swedish meat ball – fine grained, almost emulsified – rather than a coarse Italian style meatball, you should stir vigorously, until the meat begins to stick to the sides of the bowl. You can also use a stand mixer if you like.

2.) Form into medium sized meatballs, about 1/4 cup each. Bake. Meatballs are done when they reach an internal temperature of 160.

3.) While meatballs are cooking, chop mushrooms and carrots, and then saute them in olive oil.

4.) Heat broth.

5.) Prepare noodles according to package directions. Make sure to rinse them with cold water to keep them from sticking and to stop them from overcooking.

6.) Once the meatballs are done, add the spinach or leafy greens to the other vegetables and cook until just wilted.

7.) In a bowl combine noodles, vegetables and a few meatballs. Pour in a ladle of stock.

 

-Garth

Photo Credit – Garth Brown

Garth BrownPork Meatball & Rice Noodle Soup

Comments 4

    1. Post
      Author
  1. Roberta Froelich

    Hi. I’ve had my eye out for a simple way to use pastured pork. My family declared this soup recipe a keeper. Very tasty!

    Thanks, Garth. Any more ideas?

    Bobbie Froelich

    1. Post
      Author
      Garth Brown

      Yes! Ground pork is delicious mixed 50/50 with beef in meatballs or burgers, it can be mixed with rice and seasoned as a filling for stuffed cabbage (or you can just skip the cabbage and eat the rice and pork if you don’t have time), and a really easy preparation, especially now that we’re getting into spring, is to saute the pork with some salt and pepper, and then, once it’d cooked, to add some kale or other green.

      I’m happy to give you ideas for any other cuts you’re wondering about, and thanks for stopping by.

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