Wednesday, February 10, 2010

Pork Ball, Noodle, and Watercress Soup

1 lb. lean ground pork
1 large egg, lightly beaten
1 TB minced peeled fresh ginger
2 teaspoons cornstarch
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cups low-sodium chicken broth
1 TB reduced sodium soy sauce
4 oz thin, dried chinese noodles, or thin spaghetti broken in half
1/4 lb fresh shiitake mushrooms, stems discarded, caps thinly sliced
1 bunch watercress, trimmed
4 scallions, thinly sliced (white and light green portions only)
1 teaspoon Asian (dark) sesame oil

Combine the pork, egg, ginger, cornstarch, garlic, salt, and pepper in a medium bowl. Shape 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 in the pork balls; return to a boil. Reduce heat and simmer, partially covered until the pork balls and noodles are cooked though, about 15 minutes. Gently stir in the watercress and simmer until just wilted; about 1 minute. Remove from heat, then stir in the scallions and oil.

Serves 6
5 WWP (for those who count)
1 1/4 cup servings

Notes: I used kale instead of watercress. I went to two different stores to find the watercress and just decided to use the kale. If you use kale, know that the texture will be different, more crunchy, b/c it doesn't wilt down the way that spinach, watercress, or other greens wilt.


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