Pork ball, noodle, and watercress soup
Uncooked ground pork
1 pound(s), (10% or less fat)
1 large egg(s), lightly beaten
1 Tbsp, fresh, peeled and grated
2 medium clove(s), minced
¼ tsp, freshly ground
Reduced-sodium chicken broth
Low sodium soy sauce
Packaged chow mein noodles
4 oz, or any Chinese noodle or thin spaghetti, broken in half
Dried shiitake mushroom(s)
¼ pound(s), fresh, stems discarded, caps thinly sliced
4 medium, thinly sliced (white and light green portions only)
Dark sesame oil
1 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.