Meatball Soup with Mizuno and Crispy Garlic
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Author: Johnida Dockens Status: published Published: Aug 12,2009 license cc-by-nc-nd tags: recipe, cooking, food, garlic, soup, pork, Maricopa County, Mesa, AZ, Arizona, MesaHome, rice noodles, crispy garlic, mizuno, Quick & Easy Thai, AZWFood, meatballs, meatball soup,
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Share on Twitter...over rice noodles.
From Quick & Easy Thai cookbook:
4 c water
3 tbsp vegetable oil
2 tbsp coarsely chopped garlic
1/2 lb ground pork (I used) or beef
About 8 c fresh spinach leaves (I used mizuno), washed and trimmed
2 green onions, thinly sliced crosswise
1 tbsp fish sauce
1/2 tsp salt
1/4 tsp freshly ground pepper
In a medium saucepan over medium-high heat, bring the water to a rolling boil. Meanwhile, for the crispy garlic in oil: Place a small heatproof bowl by the stove. Heat the oil in a small frying pan over medium heat until a bit of garlic sizzles at once. Add the garlic and cook, stirring often, until it is fragrant and golden, 1 to 2 minutes. Remove from heat, pour hot garlic and oil into the heatproof bowl, and set aside to cool.
When the water is boiling wildly, add the ground pork in generous pinches, by hand or by teaspoons, making free-form meatballs. Stir well, and simmer 3 to 4 minutes until meat is cooked.
Remove from heat and stir in the spinach or mizuno, green onions, fish sauce, salt, and pepper. Transfer to a serving bowl, pour the crispy garlic and oil mixture over the soup and serve hot.
I also cooked a package of rice sticks and served the meatball soup over the noodles. Tasty!
Makes 4 servings
