Thursday, June 13, 2013

Nigel Slater's Pork Meatballs in Broth


It's a constant debate each afternoon as to what I should make for dinner.  By that point in the day I am either stuffed from lunch or completely unsatisfied with whatever it was had forced down during the day.  

Depending on which of the aforementioned moods has hit me, dinner is either going to be a feast or cheese and crackers.

There are those few days where I don't seem hungry, my appetite is just fine, but I am a little indifferent about what I eat and what I cook.  This is when I always try recipes people have suggested I cook.  A totally impartial jury, a blank slate, no preconceived notions about what I should have, no cravings to sway my opinions....for the most part.

This is the situation in which I found myself the other day so I thought I would try a recipe my cousin, Amanda, sent me as it seemed fairly easy to make and light on the wallet which I always enjoy!

I was a bit skeptical seeing as I am not always a huge fan of brothy soups but I was going to follow the recipe exactly to give it a fair shot....Amanda had raved about it after all!

It FAR exceeded my expectations and now with the zucchinis growing in the garden I keep all of the other ingredients on hand so that I can have this whenever I want it!

Nigel Slater's Pork Meatballs in Broth
Serves 3 or 4

1 pound ground pork
2 small hot chiles
4 scallions
2 cloves garlic
6 sprigs mint
6 springs cilantro or parsley (I used both because I had them both in the garden and didn't want to discriminate)
6 cups vegetable or chicken broth
1 fresh, firm zucchini, sliced paper-thin

Put the pork in a mixing bowl. Finely chop the chiles and add them with their seeds to the pork. Slice the scallions, discarding the roots and the very darkest tips of the leaves. Peel and mince the garlic, and add with the scallions to the pork. Pull the parsley or cilantro and mint leaves from their stems and chop coarsely, then add them to the pork with the salt. Mix everything thoroughly with your hands and form into about sixteen balls, about 1 1/4 inches in diameter.
  
  
Bring the stock to a boil in and season with salt and pepper. 
 
Lower in the pork balls and then decrease the heat and simmer for 5-7 minutes, until they are cooked through. 

Add the zucchini slices to the soup and serve one or two minutes later.
 
 
Serve immediately!
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1 comment:

  1. So glad you posted this! It was just as fabulous with kale, too!

    PS
    I've been making your dijon/herbes de provence concoction with chicken thighs too (not only with the pork tenderloin). It's been on regular rotation around here. So good!

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