Thursday, October 18, 2012

Pesto Meatballs Soup

As basic as how this bowl of Mee Sua 面线 (wheat-flour thin noodles) soup may look...

...it IS about the meatballs - Pesto meatballs to be exact; pesto made from leftover peashoots, carrot-greens, almonds pesto.

This pot of meatballs soup can be so comforting during fall season too! In a soup like this, I do like to dunk in thin-strand noodles.

Pesto Meatballs Soup 

Pesto Meatballs (makes about 20 bite-size meatballs)
3 tbsp pesto
~1/2 lb ground meat (Note: I use ~1/4 lb organic ground chicken, ~1/4 lb organic ground pork)
some watercress leaves very finely diced (Note1: option of baby spinach, kale)
1tbsp Chinese cooking wine
1tbsp soy sauce
1/2 tsp sesame oil
2-3 dashes ground white pepper
1 egg, as binder

Mix all the ingredients in a bowl and make them into little round balls. Set aside.



Start cooking a soup base to cook the meatballs. In a heated pot lightly oiled with about 1-2tsp oil, add 1/2 onions finely chopped, 3-4 thin slices of ginger and aromatize for about 5 minutes. Add in 2 tomatoes, chopped to bite-size and sweat with the onions mixture in the pot for about 5-8 minutes. Add broth or water to completely submerge onions-tomatoes mixture and let it boil for about 8 minutes. To cook the meatballs, drop the meatballs by 2 batches in the soup base. Allow each batch of about 10 meatballs to cook for about 8 minutes. Then dish out, set aside, and cook the 2nd batch. After about 10 minutes of simmering, dish out and set aside.

In a separate pot, cook some noodles and set aside. Using the remaining soup base, cook some spinach, then dish out and set aside on the noodles. Before serving, add in all the cooked meatballs in the soup and simmer for about 5 minutes. Ladle soup over the noodles and veggies and serve with the meatballs.


Sharing with Presto Pasta Nights hosted at With a Spin

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