Asian Pork Meatball Soup


  • 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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