Pork and Shrimp Meatballs in an Asian Beef Broth
serves 4-6
adapted from a Gordon Ramsey recipe
Ingredients
Pork and Shrimp Balls
1/2 lb Uncooked Shrimp, peeled, deveined and finely chopped
1 lb Ground Pork
1 stalk Scallion, finely minced
1 tbl Fresh Ginger, peeled and finely minced
1 tbl cornstarch
1 cu White Wine
1 1/2 tbl Dijon Mustard
3 tbl Olive Oil
Asian Beef Broth
10 cu Beef Stock
1 tbl Fish Sauce
1 tbl Soy Sauce
1 tb Hoisin Sauce
1 thumb size piece of ginger, trimmed and sliced
4oz Baby Spinach Leaves
2 stalks Scallions, sliced on an angle
Salt & Pepper
Method
Pour beef stock into a large pot over high heat. Add fish sauce, soy sauce, hoisin sauce and ginger pieces. Stir well and allow mixture to come to a boil.
Meanwhile, mix together the shrimp, pork, scallion, ginger, and cornstarch in a bowl. Divide the mixture into 16 meatballs, packing them well into a round shape. Heat a large saucepan over medium high heat until hot. Add olive oil and sear the meatballs in batches, being sure to brown the them on all sides. You’re not fully cooking them. They will finish in the broth. Transfer the meatballs to a paper towel to drain.
Pour the white whine into the saucepan to deglaze it. Add the dijon mustard and stir it in the pan, removing the bits from the bottom. Simmer for about 2 minutes. Strain the mixture into the beef broth and discard the solids.
Carefully add the meatballs to the pot. Reduce the heat to a simmer and cover. Simmer the meatballs covered for 10 minutes. Remove the lid and taste the broth. Season with a bit of salt and pepper to your liking. Add the spinach and scallions to the pot and turn off the heat. Place the cover back on the pot and let the mixture sit for 4 minutes to wilt the spinach before serving.
Ladle the soup into serving bowls and enjoy.
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