Name: Pork meatball and ginger soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 400 gram lean pork mince; 2 green onions, thinly sliced, plus extra to serve; 1/4 cup chopped coriander; 1 tablespoon vegetable or olive oil; 1 large brown onion, chopped; 500 gram carrots, coarsely chopped; 2 large potatoes, coarsely chopped; 1 tablespoon finely grated fresh ginger; 2 clove garlic, crushed; 2 large vegetable stock cubes, crumbled; 80 gram baby spinach leaves; naan bread, grilled, to serve

Ingredients

400 gram lean pork mince

2 green onions, thinly sliced, plus extra to serve

1/4 cup chopped coriander

1 tablespoon vegetable or olive oil

1 large brown onion, chopped

500 gram carrots, coarsely chopped

2 large potatoes, coarsely chopped

1 tablespoon finely grated fresh ginger

2 clove garlic, crushed

2 large vegetable stock cubes, crumbled

80 gram baby spinach leaves

naan bread, grilled, to serve

Method

1.Combine mince, green onion and coriander in a medium bowl. Season. Divide mixture into 16 equal portions; roll each portion into a ball. Heat half the oil in a large frying pan over moderate heat. Cook meatballs, in 2 batches, shaking pan occasionally, for 5 minutes or until browned and cooked. Transfer meatballs to a heatproof plate. Cover with foil.

2.Meanwhile, heat remaining oil in a large saucepan over moderate heat. Add onion; cook and stir for 1 minute. Add carrot, potato, ginger and garlic; cook and stir for 1 minute. Dissolve stock cubes in 1 litre (4 cups) boiling water. Add to saucepan; simmer for 8-10 minutes or until vegetables are tender. Remove from heat.

3.Using an electric stick mixer, puree soup in pan until almost smooth. Return saucepan to moderately low heat. Add meatballs to soup. Cover; cook gently for 2 minutes or until heated. Stir in spinach. Season. Ladle into serving bowls. Serve with extra green onion and naan.

For a creamier taste, stir ½ cup coconut milk into soup. Make a double quantity of soup, then freeze in meal-size portions for up to 3 months. No electric stick mixer? You can use a food processor instead; cool soup for a few minutes before blending.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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