Chicken Broth with Pork and Kale

Put the pork into a mixing bowl.

Finely chop the chiles and add them with their seeds to the pork.

Chop the green onions, discarding the roots and the very darkest tips of the leaves, peel and crush the garlic, and add with the green onions to the pork.

Pull the parsley and mint leaves from their stems and chop coarsely, then add to the pork mixture with a generous seasoning of salt.

Mix thoroughly, then roll into about sixteen balls.

Warm a shallow film of oil in a nonstick pan and add the pork balls, and cook until they are nicely toasted all over.

Pour the stock into a saucepan and bring to a boil, season carefully with salt and black pepper, then lower in the pork balls.

Decrease the heat and simmer for five to seven minutes, until they are cooked through.

While the balls are cooking, pull the kale leaves from their tough stalks and cook them brieflyabout one or two minutes onlyin boiling salted water, then drain (dont be tempted to cook them in the stock).

Lower the kale into the soup and serve immediately.