Porkball and Vegetable Soup Recipe

Name: Porkball and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 90 g stale bread, crusts removed; 500 g ground pork; 2 teaspoons chopped coriander (roots and stems); chopped coriander leaves (a good handful); 1 teaspoon five-spice powder; 1 teaspoon grated fresh ginger; 1 egg white; 3 cups bean sprouts; 2 tablespoons sesame oil; 9 cups chicken stock; 1 small red chile, finely diced; 2 carrots, cut into fine strips; 2 stalks celery, cut into fine strips; 6 spring onions (finely sliced into rings); 1 ½ tablespoons lime juice; 3 whole coriander leaves (for garnish)

Servings: persons

90 g stale bread, crusts removed
500 g ground pork
2 teaspoons chopped coriander (roots and stems)
chopped coriander leaves (a good handful)
1 teaspoon five-spice powder
1 teaspoon grated fresh ginger
1 egg white
3 cups bean sprouts
2 tablespoons sesame oil
9 cups chicken stock
1 small red chile, finely diced
2 carrots, cut into fine strips
2 stalks celery, cut into fine strips
6 spring onions (finely sliced into rings)
1 ½ tablespoons lime juice
3 whole coriander leaves (for garnish)

1
Cover bread with a little cold water; leave until waters absorbed then squeeze out.
2
Mix together with the bread the pork, coriander, 5-spice powder, ginger, egg white and 1/4 tsp of salt and pepper.
3
Roll 1/2 tbs of the mixture into little balls and place on a tray lined with greaseproof paper.
4
Divide the bean sprouts between the serving bowls.
5
Combine the sesame oil and stock in a large pan and bring to the boil; then reduce heat.
6
Add the pork balls in batches.
7
When they float to the top, divide amongst the bowls.
8
Add chili, carrot, celery and spring onion to the stock; bring to the boil then reduce heat and simmer for 1 minute.
9
Remove from heat season to taste and add the lime juice.
10
Ladle into the bowls with the bean sprouts and pork balls and garnish with a few coriander leaves.

1413

kcal

Calories

Fat

Carbs

196

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.

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

You need 16 ingredients. The key ingredients include: 90 g stale bread, crusts removed, 500 g ground pork, 2 teaspoons chopped coriander (roots and stems), chopped coriander leaves (a good handful), and more.

Yes, Porkball and Vegetable Soup 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.

Porkball and Vegetable Soup

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