Andrea's Pork Meatball Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 1 bay leaf
- 1 egg beaten
- 2 tablespoons soy sauce
- 1 medium onion
- 1 tablespoon onion finely chopped
- 1/4 teaspoon ginger ground
- 2 tablespoons bread crumbs fine crumbs
- 1/2 pound pork ground
- 1 4.5-oz can shrimp or tuna drained and finely chopped
- 10 teaspoons oxo chicken
- sprigs parsley
- 1/2 teaspoon rosemary crushed
- 1 1/2 cups romaine or bok choy shredded
- Carbohydrate 2.91911736979167 g
- Cholesterol 35.0651666666667 mg
- Fat 2.82170184895833 g
- Fiber 0.30935390522331 g
- Protein 5.53395723958333 g
- Saturated Fat 0.9334743125 g
- Serving Size 1 1 Serving (42g)
- Sodium 768.709468750002 mg
- Sugar 2.60976346456836 g
- Trans Fat 0.324997348958333 g
- Calories 60 calories
In a bowl thouroughly combine egg, soya sauce, bread crumbs, the 1 tsp onion and ginger. Add pork and shrimp. Mix well. Shape into 60 small balls using 1 1/2 tsp mixture for each. These must be small or they will not cook properly. In a dutch oven mix the oxo, remaining onion, parsley, bay leaf, rosemary and 10 cups of water. Bring to a boil. Add meatballs. Return to a boil. (As the meatballs cook they rise to the top) cover and simmer for 15 minutes. To serve remove bay leaf and stir in greens I have substituted lean beef for the pork and tuna for the shrimp. When shrimp rings are on sale I'll use one, de-shell them and double my recipe. I usually use a whole head of romaine to a doubled recipe. The romaine goes limp in liauid so some of the romaine is saved and added to the bowl just prior to serving.
