Ginger Pork Meatball Soup (Zuppa con Polpette di Maiale e Zenzero)
Category: Main Courses
Servings: 4
A warm, comforting bowl of soup filled with juicy pork meatballs and infused with the zingy freshness of ginger, this ginger pork meatball soup combines bold Asian flavors with a rich, savory broth. Ideal for a cozy family meal, it’s easy to make and satisfying to the soul. The slight heat from the chili, the subtle aromatic lemongrass, and the refreshing taste of fresh herbs add layers of flavor, making each spoonful a delightful experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 5 liters |
| Swiss chard (Bietole) | 200g |
| Soy sauce (Salsa di soia) | 40g |
| Fresh ginger | 30g |
| Dashi (Japanese soup stock) | 4 cubes |
| Lemongrass | 2 stalks |
| Fresh chili pepper | 1 |
| Ground pork (Maiale) | 500g |
| Fresh ginger (for meatballs) | 20g |
| Chives (Erba cipollina) | to taste |
| Garlic | 1 clove |
| Vegetable oil (Olio di semi) | 20g |
| Salt | to taste |
| Black pepper | to taste |
| Fresh spring onion (Cipollotto) | 40g |
Instructions
-
Prepare the Broth:
In a large pot, bring 5 liters of water to a boil. While waiting for the water to heat, prepare the ingredients for the broth.- Wash the Swiss chard, trim the ends of the stalks, and roughly chop the leaves.
- Clean the lemongrass stalks, cut off the ends, and chop them into large pieces.
- Slice the fresh chili into thin rounds, removing seeds if you prefer a milder heat.
-
Make the Soup Base:
Once the water reaches a rolling boil, add the soy sauce, Swiss chard, lemongrass, freshly peeled ginger (finely chopped or grated), and dashi cubes to the pot. Let it simmer, infusing all the flavors together while you prepare the meatballs. -
Prepare the Meatballs:
In a large bowl, combine the ground pork with the following ingredients:- 1 clove of garlic (crushed)
- Salt and freshly ground black pepper to taste
- 20g of fresh ginger (grated)
- Chopped chives, as desired (for a fresh herbal kick)
Mix everything together thoroughly with your hands until the mixture is well-combined and firm. Shape the mixture into small, bite-sized meatballs.
-
Cook the Meatballs:
Heat the vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, add the meatballs to the pan, turning them occasionally to brown on all sides, about 10 minutes in total. -
Finish the Soup:
While the meatballs are browning, slice the spring onion into thin rounds for garnish. Once the broth has simmered and the flavors have melded together, carefully add the meatballs to the pot of broth. Let them cook in the soup for an additional 10 minutes, allowing the meatballs to absorb the broth’s savory flavors. -
Serve:
When the meatballs are fully cooked and the broth has developed a rich, aromatic flavor, ladle the soup into individual bowls. Add about 4 meatballs per serving, and top with the fresh spring onions. Garnish with additional chives or fresh herbs if desired.
Enjoy your Ginger Pork Meatball Soup hot, with its perfect balance of flavors and warming qualities – the ultimate comfort food for any day!
Tip: For an extra kick, you can add more chili or even a splash of soy sauce to adjust the seasoning to your liking.
