The cold days came like a blast. Simmering this Pork Ginger Meatballs and Corn Soup, flavored like a good Filipino stew, was a welcome sight to come home to. The temperatures outside dipped, and so I brought out the cauldron to make soups, stews, hoping to keep the house warmer with the busy stove.
Filipino meals always start with good soup. This is one of my go-to recipes when I have no idea what to do for dinner. I’ve made these Pork Ginger Meatballs in other recipes before. They’re versatile and easy to make ahead. Sometimes I even make a large batch and keep them in the freezer. So once I get a good pot of broth boiling, I just drop everything in it. The aroma of a gingery broth from this clear soup is always hard to resist. Pop in some vegetables or corn kernels like I did. Pour it over mounds of rice and enjoy a superb soup supper.
Pork Ginger Meatballs and Corn Soup
- 1/2 pound ground pork
- 1/2 teaspoon finely minced fresh ginger
- 1 whole chopped, divided by using half for ground pork onion
- 1 whole egg
- 2 Tablespoons soy sauce
- 1 Tablespoon from Asian markets Xiao Xing rice wine
- 1/2 cup breadcrumbs
- 5 to 6 cups or use rice wash organic chicken or beef broth
- 2 cups cooked corn kernels
- 1/2 cup chopped, for garnish scallions
- for serving boiled jasmine white rice
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 2 Tablespoons for the broth vegetable oil
- 2 cloves minced, for broth garlic
- 1 cup chopped, for broth celery
- In a medium sized bowl, mix together the meatball ingredients : ground pork, minced fresh ginger, half of a chopped onion, egg, breadcrumbs, soy sauce, rice wine. Shape into 1-inch sized meatballs. This recipe will make approximately 20 to 24 meatballs. Refrigerate for 15 to 30 minutes or longer, for easier handling.
- In a large pot, over medium high heat, add vegetable oil. Saute the remaining half of the onion, garlic and celery for 1 to 2 minutes till the onions become slightly translucent.
- Add the broth and season with salt and pepper. Allow the broth to boil. This should take 5 minutes over medium high heat. Once the broth boils, drop the meatballs into the pot, a few at a time. Lower heat to a medium and simmer slowly till meatballs cook. This should take 12 to 15 minutes.
- Add the cooked corn kernels to the pot of broth and meatballs. Continue simmering for 8 to 10 minutes more. Season with salt and pepper. Garnish with chopped scallions. Serve hot with boiled jasmine rice and buttered vegetables on the side.
- Cook's Comments: If preferred, use ground beef or chicken for the meatballs. Cook the same amount of time. For soup broth, I sometimes use the rice wash, which is a Filipino way of cooking. Simply save the water used from the second washing of rice and use this as a soup broth.
- Cook's comments: During the holidays, I use grated queso de bola (edam cheese) instead of the regular sharp cheddar.
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