Hearty Soup with Quinoa and Pork Meatballs

Name: Hearty Soup with Quinoa and Pork Meatballs
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (90 g) quinoa, rinsed and drained; 1/2 lb (225 g) lean ground pork; 1/4 cup (15 g) panko bread crumbs; 1 egg; 2 green onions, finely chopped; 1 garlic clove, finely chopped; 1 tsp (5 ml) toasted sesame oil; 1 tsp (5 ml) sambal oelek; 2 tsp (10 ml) soy sauce; 2 tsp (10 ml) mirin; 1/4 cup (60 ml) hoisin sauce; 2 tbsp (30 ml) vegetable oil; 4 green onions, halved; 2 pieces ginger, about 1 inch (2.5 cm) each; 1 garlic clove; 1 tbsp (15 ml) vegetable oil; 8 cups (2 litres) chicken broth; 1 cup (30 g) cilantro sprigs; 2 packages (200 g each) precooked udon noodles; 3 cups (225 g) bean sprouts; 1 cup (30 g) cilantro leaves

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Preparation 30 min
Cooking 45 min
Servings 4

Quinoa and ground pork join forces to not only jazz up the protein mix but add fluffy texture and nutty notes to meatballs that float in a fragrant broth.

Featured in RICARDO Magazine SUMMER 2017 (p. 26)

Sans noix
Sans lactose
Sans produits laitiers

Ingredients

Meatballs
- 1/2 cup (90 g) quinoa, rinsed and drained
- 1/2 lb (225 g) lean ground pork
- 1/4 cup (15 g) panko bread crumbs
- 1 egg
- 2 green onions, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 ml) sambal oelek
- 2 tsp (10 ml) soy sauce
- 2 tsp (10 ml) mirin
- 1/4 cup (60 ml) hoisin sauce
- 2 tbsp (30 ml) vegetable oil
Broth
- 4 green onions, halved
- 2 pieces ginger, about 1 inch (2.5 cm) each
- 1 garlic clove
- 1 tbsp (15 ml) vegetable oil
- 8 cups (2 litres) chicken broth
- 1 cup (30 g) cilantro sprigs
- 2 packages (200 g each) precooked udon noodles
- 3 cups (225 g) bean sprouts
- 1 cup (30 g) cilantro leaves

Preparation

Meatballs
- In a saucepan of salted boiling water, cook the quinoa for 15 minutes or until tender. Drain and rinse under cold running water. Press to remove excess water.
- In a large bowl, combine the cooked quinoa, pork, panko, egg, green onions, garlic, sesame oil and sambal oelek. Generously season with salt and pepper. Mix thoroughly.
- Working with lightly oiled hands, shape each meatball using 1 tbsp (15 ml) of the mixture. Set aside on a plate and refrigerate.
- In a small bowl, whisk together the soy sauce, mirin and hoisin sauce and set aside.
Broth
- Meanwhile, in a large pot over medium-high heat, brown the green onions, ginger and garlic in the oil. Add the broth and cilantro sprigs. Bring to a boil and simmer for 10 minutes. Season with salt and pepper. Remove the aromatics with a slotted spoon. Return to a boil and add the noodles, without stirring. Turn off the heat, cover and keep warm.
- In a large non-stick skillet, brown half the meatballs at a time in the oil over medium-high heat, about 4 minutes. With all the meatballs in the skillet, stir in the soy sauce mixture. Continue cooking for 1 to 2 minutes or until the sauce begins to caramelize and coat the meatballs.
- Ladle the broth and noodles into bowls and add the meatballs, bean sprouts and cilantro leaves.

Personal Note

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Hearty Soup with Quinoa and Pork Meatballs

Categories

Ingredients

Meatballs

Broth

Preparation

Meatballs

Broth

Personal Note

To help you with this recipe

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