Recipe courtesy of Holland House
Italian-Thai Fusion Soup with White Wine and Meatballs
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 591
- Total Fat
- 23
- Saturated Fat
- 12
- Carbohydrates
- 62
- Dietary Fiber
- 6
- Sugar
- 14
- Protein
- 30
- Cholesterol
- 91
- Sodium
- 1544
- Total: 6 hr 30 min
- Prep: 20 min
- Inactive: 6 hr
- Cook: 10 min
Ingredients
Soup:
1 bottle Holland House White Cooking Wine
4 cups chicken stock
2 cups tomato puree
1 cup coconut milk
1 cup caramelized onions, diced
4 Tablespoons red Thai curry paste
6 cups kale, chopped
3 Roma tomatoes, diced
Ginger Mix:
½ cup ginger, chopped
¼ cup lemongrass, chopped
½ cup garlic, chopped
1 cup green onions, chopped
½ cup cilantro, chopped
Meatballs:
1 pound pork, ground
1 cup ginger mix (recipe above)
1 egg, each
1 cup breadcrumbs
2 teaspoons salt, kosher
Garnish:
2 cups fine egg noodles
Fried shallots, to taste
Green onions, thinly sliced, to taste
Directions
- Combine all of the liquid ingredients into a slow cooker. Turn on high and then add the kale and tomato. Puree ginger mix in a food processor. Add 1 cup of the ginger mix into the meatballs, plus the rest to the broth in the slow cooker. Combine all meatball ingredients and mix well. Form into 1-ounce meatballs. After the broth has come to a simmer, drop meatballs into the broth. Turn slow cooker to low, the broth can sit for 4 to 6 hours. When you are ready to eat, turn the pot on high, add the pasta, and cook for 10 minutes or until pasta is cooked through. To serve, garnish with a sprinkle of fried shallots and thinly sliced green onions.