Carb-Conscious Pork Meatball Soup

Nutrition per serve

Ingredients

• 1pcs pak choy
• 2pcs carrot
• 1bunch coriander
• 1pcs spring onion
• 2clov garlic
• 300g lean pork mince
• 60g hoisin sauce
• 30ml vegetable oil
• 15ml soy sauce

Method

1. Step 1 — Prep ingredients
   Cut the pak choy into 3cm lengths. Halve the carrots lengthwise and thinly slice on an angle. Finely chop the coriander, keeping the leaves and stems separate. Thinly slice the spring onion, keeping the white and green parts separate. Crush or finely chop 2 garlic cloves.
2. Step 2 — Make meatballs
   Put the pork mince, coriander stems and garlic in a large bowl and season with salt and pepper (see Make it spicy). Using damp hands, combine well, then shape into walnut-sized balls.
3. Step 3 — Brown meatballs
   Heat 2 tbs vegetable oil in a medium saucepan over high heat. Cook the meatballs, turning occasionally, for 5 mins or until browned. Remove from the pan, reserving the oil in the pan. Return the pan to medium heat. Cook the carrot and white part of the spring onion, stirring, for 2-3 mins until fragrant.
4. Step 4 — Simmer soup
   Add the meatballs, hoisin sauce, 1 tbs soy sauce and 500ml (2 cups) water to the carrot and stir to combine. Season with salt and pepper. Bring to the boil, then reduce the heat to medium and cook for a further 4-5 mins until the carrot is tender and the meatballs are almost cooked through.
5. Step 5 — Serve up
   Add the pak choy to the soup and cook for a further 1-2 mins until the pak choy is tender but still with crunch and the meatballs are cooked through. Divide the soup among bowls. Scatter with the coriander leaves and remaining spring onion. Enjoy!
6. Step 6 — Make it spicy
   Like a kick of heat? Add a pinch of chilli flakes to the mince mixture or scatter over to serve if it's just for you.

Allergens

Sojabohnen, Gluten, Sesamsamen, Wheat