Pork Ball, Noodle, and Watercress Soup
- Total Time
This favorite Chinese soup can be served in smaller portions as an appetizer, or as one hearty main-dish bowlful to satisfy the hungriest.
uncooked ground pork1 pound(s), (10% or less fat)
egg(s)1 large, lightly beaten
ginger root1 Tbsp, fresh, peeled and grated
garlic clove(s)2 clove(s), medium, minced
table salt½ tsp
black pepper¼ tsp, freshly ground
reduced-sodium chicken broth6 cup(s)
low sodium soy sauce1 Tbsp
packaged chow mein noodles4 oz, or any Chinese noodle or thin spaghetti, broken in half
dried shiitake mushroom(s)¼ pound(s), fresh, stems discarded, caps thinly sliced
uncooked scallion(s)4 medium, thinly sliced (white and light green portions only)
dark sesame oil1 tsp, Asian
- Combine the pork, egg, ginger, cornstarch, garlic, salt, and pepper in a medium bowl. Shape mixture into 24 balls; set aside.
- Bring the broth and soy sauce to a boil in a Dutch oven. Add the noodles and mushrooms; return to a boil, stirring occasionally. Gently add the pork balls; return to a boil. Reduce the heat and simmer, partially covered, until the pork balls and noodles are cooked through, about 15 minutes. Gently stir in the watercress and simmer until just wilted, about 1 minute.
- Remove the soup from the heat, then stir in the scallions and oil. Yields 1 1/4 cups per serving.