Friday, January 29, 2010

Recipe: Vietnamese Style Pork Ball Soup

I found this recipe about ten years ago and it has been my son's comfort food when he is feeling under the weather. I believe the reason he finds it so comforting is that it smells really good while it is cooking and it is a fast dish. Plus like most soups it makes great leftovers. It is the garnishes that make it Vietnamese style; lime juice, bean sprouts, cilantro and jalapeno peppers added to taste. The soup is satisfying without the garnishes or if you soup vegetables that you like they can added as well. Kale is a wonderful addition to this soup.

32 oz of low sodium chicken broth

6 to 10 cloves of garlic finely chopped

1 lb of lean ground pork

Fresh ground black pepper

4 oz of bean noodles

8 oz of bean sprouts

1 oz of cilantro

2 limes in wedges

2 Jalapeno's sliced

Heat the chicken broth and add half of the chopped garlic. Add fresh ground black pepper. Heat until the garlic is tender. Put the rest of the garlic inside of the pork balls. Add the pork balls to the broth and cook the pork balls. Add the noodles and cook a couple of more minutes. Serve with the limes, cilantro, bean sprouts and jalapenos on a separate plate and add to the soup according to individual tastes.

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