Spinach and Meatball Soup
A light, refreshing Zhejiang-style soup featuring tender meatballs of lean pork simmered with fresh spinach.
Ingredients
Spinach (washed and cut into ~4 cm segments)
150 g
Lean pork (minced)
150 g
Chopped scallions
3 tbsp
Soy sauce
1 tsp
Cornstarch slurry
1 tbsp
Minced ginger
to taste
Salt
to taste
Sesame oil
to taste
Chicken bouillon powder
to taste
Instructions
1
Step 1: Prepare the spinach and pork mixture
Wash the spinach thoroughly and cut it into roughly 4 cm segments. Mince the lean pork, then add a pinch of salt and the soy sauce, stirring in one direction until the mixture becomes sticky. Add the cornstarch slurry, chopped scallions, minced ginger, and sesame oil, continuing to stir in the same direction until everything is well combined.
2
Step 2: Cook the meatballs and finish the soup
Add water and chicken bouillon powder to a pot and bring it to a boil. Reduce the heat to low, then form the seasoned pork mixture into small meatballs and drop them into the broth. Cook the meatballs through, adjust the seasoning with salt to taste, and finally add the spinach segments. Return to a boil and serve immediately.
