Hmong-Style Asian Greens Soup with Beef Meatballs and Slab Bacon Recipe

Name: Hmong-Style Asian Greens Soup with Beef Meatballs and Slab Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 2 teaspoons minced green chiles, such as serrano, jalapeno, or Thai bird; 1/4 cup finely chopped scallions, white and light green parts; 1/4 teaspoon Asian sesame oil; 3/4 teaspoon freshly ground black pepper; 1 1/2 teaspoons kosher salt; 2 teaspoons peanut or canola oil; 6 ounces slab bacon, cut into 1-inch squares /4 inch thick; 1/2 cup thinly sliced leeks, white and light green parts, or 1/2 white onion, sliced 1/4 inch thick; 8 cups water; 1 teaspoon kosher salt; 1 1/2 pounds Chinese mustard greens or Chinese cabbage, trimmed and coarsely chopped; Steamed white rice, for serving (page 7)

Servings: persons

1 pound ground beef
2 teaspoons minced green chiles, such as serrano, jalapeno, or Thai bird
1/4 cup finely chopped scallions, white and light green parts
1/4 teaspoon Asian sesame oil
3/4 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
2 teaspoons peanut or canola oil
6 ounces slab bacon, cut into 1-inch squares /4 inch thick
1/2 cup thinly sliced leeks, white and light green parts, or 1/2 white onion, sliced 1/4 inch thick
8 cups water
1 teaspoon kosher salt
1 1/2 pounds Chinese mustard greens or Chinese cabbage, trimmed and coarsely chopped
Steamed white rice, for serving (page 7)

1
To make the meatballs, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended.
2
Form into 12 walnut-size balls.
3
Set aside on a plate at room temperature for up to 30 minutes, or cover and refrigerate for up to overnight.
4
To make the soup, heat the oil in a large pot over medium heat.
5
Add the bacon and leeks, decrease the heat to medium-low, and cook gently until both are wilted, about 2 minutes.
6
Add the water and salt and bring to a boil over high heat.
7
Decrease the heat to maintain a simmer and cook, stirring occasionally, until the bacon fat is translucent, about 10 minutes.
8
Add the meatballs and continue cooking until they rise to the top, about 5 minutes.
9
Stir in the greens and cook until they are soft but still bright green, 3 to 5 minutes more.
10
Place a portion of rice in each of 4 large, wide bowls.
11
Ladle the soup over the rice and serve right away.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound ground beef, 2 teaspoons minced green chiles, such as serrano, jalapeno, or Thai bird, 1/4 cup finely chopped scallions, white and light green parts, 1/4 teaspoon Asian sesame oil, and more.

Yes, Hmong-Style Asian Greens Soup with Beef Meatballs and Slab Bacon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hmong-Style Asian Greens Soup with Beef Meatballs and Slab Bacon

How did you like this recipe?

Frequently Asked Questions