TIME: 20 MINUTES; SERVES: 4 - 6
During the summer months, we barter vegetables for pastured pork from our neighbors. All their offerings are phenomenal, but one of my favorites is their “Country Sausage”, which consists of 3 simple ingredients: pork, salt & pepper. Ground pork works wonderfully in these tender, poached meatballs, however, feel free to substitute ground dark meat turkey or chicken.
This soup comes together in less than 30 minutes, for when you’re needing a a nourishing, hot meal ASAP.
6 cups broth of choice (chicken, pork, veggie…)
1 lb. ground pork (or ground dark meat turkey/chicken)
1/2 tsp. hot chili paste or spicy harissa (or crushed red chili flakes)
2 tbls. shallots or scallions, minced
1 tsp. black garlic paste or 1 large garlic clove, minced
1/2-inch piece ginger, peeled and minced
2 tbls. cilantro
2 tbls. parsley
1/4 tsp. ground turmeric (opt.)
Salt & fresh ground black pepper, to taste (check to see if meat is seasoned first)
Cilantro, scallion and chili oil, to serve (opt.)
Slice the zucchini into long ribbons with a vegetable peeler or mandolin. Sprinkle with salt and set aside.
Mix the meatball ingredients together and form into 12 meatballs.
Bring broth to a boil. If you need to add salt or acid (lemon, sherry vinegar), do so at this point.
Add the meatballs so they are submerged in the liquid. Let simmer for about 7 minutes, until cooked through. Turn the heat off and add the zucchini ribbons. Let sit for a couple minutes before serving.
Ladle into bowls. Top with additional cilantro, scallion, and a drizzle of chili oil.