Asian Pork Meatball Soup

Ingredients

• ½ Medium Onion 
• 1 tbsp Ginger, Diced 
• 2 Cloves of Garlic, Diced 
• 1 lb Ground Pork 
• 1 Egg 
• 2 tbsp Sunflower Seed Oil 
• Salt and Pepper to Taste
• 2 cups Water 
• 1 32 oz Field Day Organic Vegetable Broth *Fat Free 
• 1 tsp Better Than Bouillon Chicken Bullion 
• ½ tsp Sesame Oil 
• 1 10 oz Bag of Frozen Sweet Peas 
• 1 Large Carrot 1 cup Mushrooms (any variety) 
• 2 tbsp Celery Leaves 
• 1 tbsp Salt

1. Dice the onions, garlic, and ginger. Mix it in with the ground pork, with 1 egg. Add salt and pepper. Form into meat balls.
2. Heat your pan to medium heat and add 2 tbsp of sunflower seed oil. Add the meatballs to the pan and cover for about 7 minutes.
3. Chop the carrot into jullian slices. Add the broth, water, chicken boullion, and sesame oil to the pot. Bring the broth to a simmer and add the carrots.
4. Turn the meatballs over and turn the heat on high to brown meatballs for about 4 minutes.
5. Add the snap peas, mushrooms, celery leaves, and meatballs with the juice to the broth. Simmer for 10 minutes. Add 1/2 tbsp of salt. Serve and enjoy!

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