Sesame and Ginger Soup with Pork Meatballs
and carrots / broccoli

Name: Sesame and Ginger Soup with Pork Meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Pork, ground; 1/2 tsp Salt; 1/2 tsp White pepper (sub black pepper); 12 oz Carrots, sliced (sub shredded carrots); 8 oz Broccoli florets, chopped; 1 tsp Ginger, fresh, grated; 2 stalks Green onions, finely chopped, keeping green and white parts separate; 8 cups Stock, chicken; 3 Tbsp Bragg's / coconut aminos; 2 tsp Lime juice; 1/4 cup Oil, toasted sesame, for serving; for serving Hot sauce

Active: 45 Total: 45

Original GF Paleo Vegetarian

Sesame and Ginger Soup with Pork Meatballs

Wonton soup is so simple and comforting, and this paleo-friendly version is packed with flavor, opting for pork meatballs instead of the traditional filled wontons. You'll still get all of the great ginger and sesame flavors that are traditionally found in this soup.

Ingredients

Metric

Servings:

Pork Meatballs:

Pork, ground - 1 lb
Salt - 1/2 tsp
White pepper - 1/2 tsp (sub black pepper)

Sesame and Ginger Soup:

Carrots - 12 oz , sliced (sub shredded carrots)
Broccoli florets - 8 oz , chopped
Ginger, fresh - 1 tsp , grated
Green onions - 2 stalks , finely chopped, keeping green and white parts separate
Stock, chicken - 8 cups
Bragg's / coconut aminos - 3 Tbsp
Lime juice - 2 tsp
Oil, toasted sesame - 1/4 cup , for serving
Hot sauce - for serving

Prep

Carrots / Broccoli / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Green onions - Chop green onions, keeping green and white parts separate. (Can be done 1 day ahead)
Make meatballs - Combine pork, 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

In a Dutch oven or large stockpot, combine stock, aminos, white parts of green onions, and ginger. Bring to a simmer.
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 into the soup and simmer until they are cooked through, another 5 to 7 minutes. In the last minute, add the broccoli florets.
Taste the soup and season with some more aminos if you’d like it saltier. Squeeze in the lime juice.
Divide the soup between bowls and top with green parts of green onions, toasted sesame oil, and hot sauce. Enjoy!

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