Chinese Pasta and Meatballs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 oz ground pork
1 tsp chinese 5-spice powder
1 tsp salt
1/4 tsp white pepper
2 inches ginger root, 1 inch grated and 1 inch sliced
1/3 cup dry bread crumbs
4 to 6 scallions, 1/2 minced and 1/2 finely chopped
1 egg yolk, beaten
1 to 2 large cloves garlic, 1/2 grated and 1/2 sliced
1/2 tsp sesame oil, for drizzling
2 quarts chicken stock
3 cups shredded baby bok choy
1/4 cup soy sauce
1/2 lb ditalini pasta
fried onions, such as durkee, or chinese fried noodles, for garnish
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Directions: |
Directions:Preheat the oven to 400 degrees F.
Place the pork in a bowl and sprinkle with the Chinese 5-spice powder, salt and white pepper.
Add the grated ginger, breadcrumbs, finely chopped scallions, egg yolk, grated garlic and a drizzle of sesame oil. Mix together and roll into small meatballs. Place the meatballs in a parchment lined baking pan, roast until brown and golden, 15 minutes.
Heat a drizzle of vegetable oil in a soup pot. Stir in the sliced ginger and sliced garlic, followed by the chicken stock, 2 cups water, the bok choy and soy sauce. Simmer to flavor, cooking until the bok choy is tender-crisp, and then combine with the meatballs.
Bring a pot of salted water to a boil and cook the pasta to al dente. Drain the pasta and add to the soup and meatball mixture. Serve in shallow bowls, garnish with sesame oil, the thinly sliced scallions and crispy fried onions or fried noodles. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
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