Asian Pork & Prawn Meatball Soup

Serves: 5-6

Ingredients:

BROTH:

• 1 brown onion, halved & skin on

• 1 tbsp peppercorns

• 1 tsp coriander seeds

• 1 cinnamon quill

• 6-8 cloves

• 4-6 cardamom pods

• 1 stair anise

• 3cm piece of ginger, diced roughly

• 2-3 cloves of garlic, diced roughly

• 2-3 spring onions, diced roughly

• Handful of coriander stems

• 2.5/3L of chicken or beef bone broth: homemade is best, or a concentrate + spring water combo

• 1 tbsp tamari

• 2 tbsp fish sauce

• 1 tsp rice wine vinegar

• 2 tbsp honey (or sweeten to your liking to balance saltiness)

• Juice of 1-2 limes

MEATBALLS:

• 400g pork mince

• 400g prawns - diced very finely or minced

• 2-3 cloves of garlic, minced

• 2cm piece of ginger, minced

• 2-3 spring onions, diced finely

• 1/2 tsp chilli flakes or fresh chilli

• 1 tsp tamari

• 1 tsp fish sauce

• 1/2 tsp rice wine vinegar

• 1/2 tsp sesame oil

• 1 tbsp tapioca flour

• Pinch of salt

EXTRAS:

• 2-3 bunches of bok choy or greens of your choosing

• Rice noodles

• Fresh herbs: Thai or regular basil, mint & coriander

• Pickled chilli & garlic: warm a 1:1 ratio of vinegar of your choosing and water, 1 tbsp of honey or sugar

• Fresh lime

• Toppings: bean sprouts, seaweed or a poached egg

Method:

1. Firstly, warm a large pot on a medium heat to get the broth started. Toast all of the dried spices for 2 minutes or until they start to release their aromas. Place the onion cut-side down on and let it sear for a few minutes to char. Then add in the ginger, garlic, spring onions and coriander stems. Stir and cook for several minutes.

2. Pour in the bone broth and let this simmer for 45 minutes to an hour. Longer is better though if you have time.

3. To make the pork and prawn meatballs, combine all of the meatball ingredients in a large bowl. Mix very well and store in the fridge.

4. While the broth simmers, you can prepare the pickled chilli and garlic if you wish. Just dice one red chilli and several cloves of garlic. Place them in a jar. Heat a small pot on the stove and add in 1/4 cup of vinegar (I use apple cider or rice wine vinegar) and 1/4 of spring water along with 1 tablespoon of honey or sugar. When the sweetener dissolves, pour over the chilli and garlic.

5. Back to the broth now. After it has simmered for your desired amount of time, add in the tamari, fish sauce, rice wine vinegar, honey and fresh lime juice. Taste the broth and adjust the flavours to suit your taste. I sometimes prefer more fish sauce and lime personally.

6. Strain the broth into another pot or bowl. Place the broth on the stove on a medium heat. You can pick out the onion (peel the skin off), spring onion, garlic and ginger to add back in of course.

7. Add in the bok choy or greens of your choosing and allow them to cook for just a few minutes.

8. Now it’s time to form the meatballs. I find it easiest to use a tablespoon, scooping out about half a tablespoon of mixture and forming it between my palm and spoon. Drop each meatball into the broth one at a time. Once they are all in, they will be cooked in about 5 minutes.

9. Pour the broth and meatballs over cooked rice noodles if you wish. Serve with a handful of fresh herbs, pickled garlic and chilli (with a dash of the vinegar!), fresh lime juice and any other toppings.

NOTES:

• You can use chicken mince instead of the pork and prawns. I have made it with just 500g of mince and similar ratios before and it’s just as delicious.

• I highly recommend the toppings I have listed as they all bring the broth and flavours together in harmony. The broth isn’t extremely powerful and flavoursome, but it comes together with all the fresh herbs, pickles and lime.

• It tastes delicious with a poached or boiled egg.

• Adding seaweed like nori, wakame or dulse flakes will provide extra iodine and goodness.