My son Ted, who is ten loves any noodle soup. When I suggested a pork ball soup he was happy to try it. Especially after I mentioned it would have noodles in it. The first time Ted tried noodles he hated it. Ted could not get his head around the idea of eat noodles. Then I suggested cutting them and Ted was ok with that. Nowadays he can’t get enough of noodles. Ted will often ask when can we have noodle soup again. I love variety in our meals so I decided to make pork balls to go with the noodle soup. The dish was delicious and a dinner we all enjoyed. We hope you enjoy it too. Below is a video and recipe for you.
Do you enjoy noodles and if so what dishes do you like them in? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Mixing bowl
- Tablespoon
- Baking
- Sharp knife
- Chopping board
- Saucepan
- Teaspoon
Ingredients
- Mince pork x 500g
- Almond flour x 4 tbsps
- Tamari x 2 tbsps
- Salt and pepper to taste
- Spring onions x 1 bunch
- Carrots x 1
- Yellow pepper x 1
- Green Beans x 2 handfuls (optional)
- Bone broth or chicken stock x 800mls
- Miso paste x 1 – tbsps
- Oregano x 1 tsp
- Noodles x 300g
Method
- Put the mince pork into a large mixing bowl.
- Add in the almond flour, tamari and dried oregano.
- Sprinkle over salt and pepper to your tastes.
- Mix these ingredients together until everything is well mixed in.
- Divide the mixture into 4 and then divide the four parts into three or four balls.
- Wet your hands and then grab a small piece of the pork mixture and roll it inbetween your hands.
- Once it forms a ball put it onto a plate and continue to make the balls until all the mixture has been used up.
- Put the plate into the fridge for up to six hours or even overnight.
- Preheat the oven to 180◦ fan or gas mark 5.
- Place the balls onto the baking tray.
- Bake for 25 – 30 minutes or until the the juices run clear and they are a lovely golden brown colour.
- While the balls are cooking cut the top and bottoms from the spring onions.
- The slice the onions into 1/2 centimetre pieces.
- Peel and slice the carrot lengthways to make a baton shape.
- Slice the top form the yellow pepper and remove the core and the stalk.
- Then slice the pepper lengthways.
- Put the large saucepan onto a high heat on the hob and add oil to the base.
- When the pan is hot add in the spring onions and fry until they start to soften.
- Next add in the carrots and pepper and fry for another 5 – 10 minutes.
- Finally add in the green beans (optional) and fry for another minute or so.
- Pour over the bone broth or chicken stock and bring to the boil.
- Add in the miso paste.
- Turn the heat down and leave to simmer.
- Put the noodles in and let them cook in the broth.
- Or cook as per the packet instructions and add them in at the end of the cooking process.
- When the pork balls are done remove them from the oven.
- Then serve and enjoy.
Pork Ball Noodle Soup was a lovely meal. The dish is quick and easy to prepare and cook. You could prepare the pork balls and freeze them. Also the soup can be prepared in advance of the meal as well. You could freeze these both for a quick mid week or weekend meal. The dish also made lovely leftover the next day too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 