Here's more pumpkin love. I made this soup over the weekend and I just couldn't stop eating it. Although it's a simple soup, it is packed with lots of flavor from the meatballs and a touch of sweetness from the corn and pumpkin. The key is to a) brown the meatballs, and b) allow the soup to sit for a couple hours after it's been simmered so that the flavors can really come together. If you're planning to make it for dinner, make it a few hours in advance. If you love pumpkin, this recipe is a must try.
Pork Meatballs and Pumpkin Soup (Chinese style)
Yields 6 to 8 small servings as a soup accompaniment or appetizer.
For the meatballs:
1/2 lb. lean ground pork
4 oz. canned water chestnuts, finely diced or minced
2 stalks green onion, sliced
1 tsp. corn starch
2 tbsp. soy sauce
1 tsp. sesame oil
A couple dashes of white pepper
For the soup:
2 corn on the cob
1/4 of a medium pumpkin
1/2 cup Chinese rice wine
3 cloves garlic
8 cups chicken broth, or sub with 8 cups water and 2 tbsp. powdered chicken stock
1 tbsp. vegetable oil
Salt to taste
|Mix the ground pork ingredients thoroughly in a bowl.|
|Form into meatballs (about 1-inch in size) and set aside.|
|Prep the pumpkin by removing the seeds and innards and the skin.|
Then cut the pumpkin into large chunks.
|Shuck the corn and cut each cob into two pieces as shown above.|
|Heat the oil in a large pot then add the meatballs. |
Brown them for about 2 minutes.
|Push the meatballs to the side then add the minced garlic. Cook the |
garlic for a minute until fragrant. Make sure the garlic doesn't burn.
|Deglaze the pot with the rice wine, then add the chicken |
broth and corn. Bring to a boil then reduce to low and simmer
for about 30 minutes.
|Add the pumpkin pieces then cover again and simmer on medium-low |
for another 20 to 30 minutes or until the pumpkin is soft and tender.
Turn the heat off and allow the soup to sit, covered, for a couple of hours.
Reheat the soup right before serving.
|Comforting and satisfying.|