Saturday, March 28, 2015
pork and rice meatball soup
I say Hall of Fame, my husband said almost Hall of Fame. It's so good all four kids ate it and enjoyed it (okay, two only ate the meatballs but that's okay with me- I ate the other stuff out of their bowls when they were done!). Make it- you'll be glad you did.
pork and rice meatball soup (Real Simple Magazine, January 2015)
1/2 cup cooked white rice (I used brown jasmine rice)
2 large eggs, beaten
1 teaspoon dried oregano
3 scallions, finely chopped
3 cloves garlic, chopped
kosher salt and black pepper
1 pound ground pork
2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes
6 cups chicken broth
1 bunch spinach, about 4 cups
fresh cilantro, grated Cheddar and sour cream for serving
Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into meatballs (I formed about 24). Broil on the prepared baking sheet, until cooked through. Recipe called for 8-10 minutes but to get them nice and brown on top I cooked mine much longer.
Heat broiler. Line a rimmed baking sheet with foil.
Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.
Add the broth and bring to a boil. Stir in the spinach and meatballs.
Serve topped with the cilantro, Cheddar, and a dollop of sour cream.