Pork Meatball And Ginger Soup - cooking recipe

Ingredients

14 oz lean ground pork
2 None green onions, thinly sliced, plus additional, to serve
2 tbsp chopped cilantro
1 tbsp vegetable or olive oil
1 large onion, chopped
1 lb carrots, peeled and coarsely chopped
2 large potatoes, peeled and coarsely chopped
1 tbsp finely grated fresh ginger
2 cloves garlic, crushed
2 None vegetable bouillon cubes, crumbled
3 oz baby spinach leaves
None None Naan bread, grilled, to serve

Preparation

Combine ground pork, green onions and cilantro in a medium bowl. Season. Divide mixture into 16 equal portions; roll each portion into a ball.
Heat half the oil in a large skillet on medium heat. Cook meatballs, in 2 batches, shaking pan occasionally, for 5 mins or until browned and cooked through. Transfer meatballs to a heatproof plate. Cover with foil.
Meanwhile, heat remaining oil in a large saucepan on medium heat. Add onion; cook and stir for 1 min. Add carrot, potato, ginger and garlic; cook and stir for 1 min. Add bouillon cubes and 4 cups boiling water; simmer for 8-10 mins or until vegetables are tender. Remove from heat.
Using an immersion blender, puree soup in pan until almost smooth. (Or puree in a blender.) Return saucepan to medium-low heat. Add meatballs to soup. Cover; cook gently for 2 mins or until heated through. Stir in spinach. Season. Ladle into serving bowls. Serve with additional green onion and naan.