Asian Meatball Soup

This hearty Asian inspired soup is the perfect warming comfort for a cold winter's day!

Ingredients

For the Meatballs:

2 Tbsp (30 mL) celery minced
1 scallion chopped fine
3 tsp (15 mL) arrowroot powder
1 Tbsp (15mL) brown rice vinegar
2 Tbsp (30 mL) Tamari (soy sauce)
2 Tbsp (30 mL) toasted sesame oil
1 tsp (5mL) fresh grated ginger
2 Tbsp (30mL) carrots finely grated
1 cup (250mL) of Napa cabbage chopped fine (or you can substitute bok choy)
1 egg
4 regular size garlic pork sausages (or 1 lb ground pork)*

For the Soup:

5 cups (1.25L) of chicken broth
1 cup (250 mL) of Napa cabbage chopped thin
1 8oz (230 g) package of Udon noodles
6 scallions chopped
Garnish with chopped cilantro

Tamari to taste (Tamari is a naturally fermented soy sauce)

Note: Whenever possible choose organic, local ingredients.

Napa cabbage is also known as Chinese cabbage.

* If desired, ground pork can be substituted with ground turkey, chicken or beef.

Directions

1. Mix all the meatball ingredients in a bowl and let sit for 30 minutes. Roll meat into tablespoon size meatballs.

2. Follow instructions to cook Udon noodles.

3. Bring chicken broth to a boil, reduce heat to medium and add Napa cabbage. Cook until tender, just a few minutes. Divide evenly among bowls.

4. Add meatballs to broth cover and cook for about 5 minutes, until meatballs float. You may need to do the meatballs in batches depending on how big your pot is.

5. Divide cooked noodles and scallions evenly among bowls. Add desired number of meatballs and broth.

6. Garnish with cilantro and add Tamari to taste.

Serves: 4-6

Nutritional Information Per Serving