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Mark Townsend's Asian Vegetable and Pork Meatball Soup

Mark demonstrated this fantastic soup as part of our Fresh and Fast programme at our cook school.  This is a great midweek dinner recipe and really affordable.

Serves 2 - 3

Ingredients
5 cups chicken stock
1 Tbs finely chopped fresh ginger
1/2 lemon
200gm pork mince
2 Tbs coriander
2 Tbs thai basil
1/2 chilli, deseeded and finely chopped
1 knob finely chopped fresh ginger
2 carrots, finely chopped to julienne
2 courgettes, finely chopped to julienne
1/2 cup bean sprouts

Directions:

Warm chicken stock in a large saucepan and add 1 Tbs chopped ginger and a whole half lemon.

Mix together pork mince, coriander, basil, chilli and 1 tsp ginger.  Roll into small balls.

When stock has reached the soft boil stage, lower meatballs into the soup and continue to soft boil for 5 minutes or until juices run clear.

Divide carrot, courgette and bean sprouts between 2 or 3 bowls. 

Remove lemon half from soup and ladle into bowls.

Purchase products in this recipe:

Free Range Premium Quality Pork Mince - 500gm Pack

Essential Cuisine - Chicken Stock 450gm Pouch