Sesame and Ginger Soup with Pork Meatballs
and carrots / broccoli
Wonton soup is so simple and comforting, and this version is packed with flavor, opting for gluten-free pasta to complement pork meatballs instead of the traditional wonton wrappers.
Ingredients
- Pork, ground - 1 lb
- Oil, toasted sesame - 2 tsp
- Salt - 1/2 tsp
- White pepper - 1/2 tsp (sub black pepper)
- Carrots - 12 oz , sliced (sub shredded carrots)
- Broccoli florets - 8 oz , chopped
- Ginger, fresh - 1 tsp , grated
- Pasta, any long gluten-free noodle - 6 oz , broken into 2" / 5 cm pieces (gluten-free tagliatelle, linguini, or spaghetti work well here)
- Green onions - 2 stalks , finely chopped, keeping green and white parts separate
- Stock, chicken - 8 cups
- Tamari - 3 Tbsp
- Lime juice - 2 tsp
- Hot sauce or chili oil - for serving
Prep
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Carrots / Broccoli / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Pasta - Break the dry pasta apart into small 2" / 5 cm pieces. (Can be done up to 5 days ahead)
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Green onions - Chop green onions, keeping green and white parts separate. (Can be done 1 day ahead)
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Make meatballs - Combine pork, toasted sesame oil, salt, and white pepper. Form into 1” / 2.5 cm wide meatballs. (Make these a bit smaller than you would normal meatballs so that they fit easily on a spoon and you get one in every bite.) The filling will be slightly wet, so rub your hand with some oil first if you find that the mixture is sticking to your hands. (Can be done 1 day ahead)
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Make
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In a Dutch oven or large stockpot, combine stock, Tamari, white parts of green onions, and ginger. Bring to a simmer.
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To simmering stock, add the carrots. Simmer until the carrots are tender, 6 to 8 minutes if using carrot slices, 2 to 3 minutes if using shredded carrots. Gently drop the meatballs and pasta into the soup and simmer until they are cooked through and tender (check the pasta box for an idea of how long it needs to cook). In the last minute, add the broccoli florets.
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Taste the soup and season with some more Tamari if you’d like it saltier. Squeeze in the lime juice.
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Divide the soup between bowls and top with green parts of green onions and hot sauce or chili oil. Enjoy!
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