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Ingredients
1 Pound ground pork
1/4 Cup Panko breadcrumbs
1 Large egg, beaten
1 Tablespoon water
3 Garlic cloves, minced
1 Tablespoon grated ginger
Kosher salt, to taste
Freshly ground black pepper, to taste
12 Cups chicken broth
1/4 Cup soy sauce
1 Teaspoon rice vinegar
12 Ounces wide egg noodles
4 Cups packed baby spinach
3 Green onions, thinly sliced
Instructions
Make Meatballs
In a large bowl, add ground pork, breadcrumbs, egg, water, garlic, ginger, salt and pepper to taste. Mix until well combined and shape into 28 meatballs. Transfer to a parchment-lined baking sheet and refrigerate 20 minutes.
In a large pot, combine chicken broth, soy sauce, and vinegar and bring to a boil. Add noodles and gently drop in meatballs. Reduce heat to a simmer, stirring occasionally until noodles are tender and meatballs are cooked through, about 15 minutes.
Stir in spinach until wilted then remove from heat.
Serve soup in bowls and garnish with green onions.