Oriental Pork & Spinach Soup
Yield
8 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | pound |
spinach
fresh, washed |
|
| 4 | each |
garlic
cloves, finely minced |
|
| 1 | medium |
onions
minced |
|
| 1 | package |
ramen noodles
(3 oz.) |
|
| 3 | cups |
chicken broth
or pork broth |
|
| ¾ | pound |
ground pork
unseasoned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
cornstarch
|
|
| 453.6 | g |
spinach
fresh, washed |
|
| 4 | each |
garlic
cloves, finely minced |
|
| 1 | medium |
onions
minced |
|
| 1 | package |
ramen noodles
(3 oz.) |
|
| 7.1E+2 | ml |
chicken broth
or pork broth |
|
| 340.2 | g |
ground pork
unseasoned |
|
Directions
Sauté garlic and onions in margarine in a heavy soup kettle until golden.
Add broth and bring to boil.
Combine ground pork, pepper, cornstarch and soy sauce in bowl and form ¾ inch balls.
Drop into boiling broth; cover and simmer 10 minutes until meatballs are no longer pink in center.
Add noodles and cook 2 minutes.
Add spinach; cover and simmer 1 minute, until barely wilted.
Serve.
