I created this soup because I actually had all these interesting ingredients in the house and my daughter Em and I wanted dinner! It’s a rich beefy soup flavored with pork meatballs accented with scallions. This soup has some unique ingredients and I have Delish tips for you at the end… Enjoy!!
This recipe has Two parts to it. One for the Meatballs and One for the Broth.
Meatball ingredients:
- 1 lb of ground lean pork
- 1/4 minced onion
- 1/4 cup of breadcrumbs
- 2 TBS of milk
- 2 TBS of olive oil
- 1 tsp of Garlic powder
- 1 tsp of S & P
Put milk and breadcrumbs in a large bowl and let soak for a few minutes. Add meat and the rest of the ingredients EXCEPT the olive oil, and form into the same sized balls. I like “one bite” size but you can make them whatever size you like.
Brown the meat in the olive oil. Once mostly browned remove from pan to a plate. Deglaze -pour the wine into the pan) the pan with the wine and scrape off the brown bits on the bottom. Those are flavor!! Add the tomato paste and stir that around also. In a large stockpot start sautéing the carrots and onions in a TBS of olive oil for 4-5 minutes until softened. Add the meatballs, and the wine, tomato paste mixture as well as all the broth. Simmer covered for 30 minutes. Rinse the
Deglaze -pour the wine into the pan with the wine and scrape off the brown bits on the bottom. Those are flavor!! Add the tomato paste and stir that around also. In a large stockpot start sautéing the carrots and onions in a TBS of olive oil for 4-5 minutes until softened. Add the meatballs, and the wine, tomato paste mixture as well as all the broth. Simmer covered for 30 minutes. Rinse the
In a large stockpot start sautéing the carrots and onions in a TBS of olive oil for 4-5 minutes until softened. Add the meatballs, and the wine, tomato paste mixture as well as all the broth. Simmer covered for 30 minutes. Rinse the Shirataki noodles and cut with scissors into manageable pieces. Add to the broth and warm through. Serve and garnish with Scallions.
Simmer covered for 30 minutes. Rinse the Shirataki noodles and cut with scissors into manageable pieces. Add to the broth and warm through. Serve and garnish with Scallions.
For the Broth:
- 1/2 cup of diced carrot
- 1/2 cup of diced onion
- 1/4 cup of dry white wine
- 3 cups of Beef Broth
- 3 cups of Bison Broth (amazing!)
- 2 TBS of Tomato paste
- 8 oz of angel hair Shirataki noodles
- 3 scallions chopped
- Tbs olive oil
- S&P to taste
Delish tips:
- Use whatever ground meat you like, but I’d keep it on the lean side to keep your soup light and NOT greasy.
- Once you place your meatballs in your pan LEAVE them be for a few minutes or else they might stick and break apart.
- I used Shirataki noodles which are a low carb noodle. You can find it in the refrigerated area near the tofu. But ramen, angel hair, orzo or another noodle would be fun to use.
- Cook the noodles separately and pour broth into your bowl to serve. If you cook the noodles in the broth you won’t have that much left as the noodles will absorb the broth.
- If you can’t find Bison Broth just use all Beef Broth, it’s still delicious!
- Tomato paste in the tube is AWESOME. You can find it in the Italian/pasta section of the grocery store.