Hmong Style Asian Greens Soup With Beef Meatballs And Slab Bacon Recipes

ASIAN MEATBALL SOUP

Steps:

• Meatballs: Mix ingredients until blended. Place mixture on wax paper and pat into a 6-inch square; cut into 36 (1 inch) squares.
• Bring 5 cups water to a gentle boil in a 4- to 5-qt pot.
• Add carrots, cover and cook 4 to 5 minutes until almost tender.
• Add meatballs to pot, 1 at a time. Stir in contents of noodle seasoning packets and the broccoli. Reduce heat, cover and simmer 6 to 7 minutes, until vegetables are tender.
• Break each block of noodles into 4 pieces and add to soup; cook, stirring to separate strands, about 1 minute.
• Stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green.
• Stir in sesame oil and remove from heat. Garnish bowls with scallions and serve.

WANJAKUK (KOREAN MEATBALL SOUP)

Steps:

• Put the tofu in a clean cloth and squeeze out as much moisture as you can, then tip the tofu into a mixing bowl and mash it with a fork. Peel and finely chop the garlic. Cut 2 of the spring onions crosswise into very thin rings, reserving the other 2 for the stock.
• Add the garlic and sliced spring onions to the bowl with the tofu and then add the ground beef, soy sauce, sesame oil and sesame seeds. Mix well and roll into about 20 meatballs - about the size of a walnut. At this point, you could refrigerate the meatballs until ready to cook.
• Put the stock in a large pan. Cut the remaining spring onions into 2 inch lengths. Peel the ginger and cut it into thin slices. Add the ginger and spring onions to the stock and bring it to a boil. Lower the heat and simmer gently for 8-10 minutes. Salt the stock to your taste. Return to a boil to add meatballs.
• Put the flour onto a plate and beat the egg lightly in a bowl. Roll each meatball first in the flour and then the egg and then drop into the boiling soup. If the soup falls out of the boil stage as you are adding meatballs, this is ok. Once all meatballs have been added, return soup to a boil and then serve.

ASIAN BURGER SOUP

Steps:

• In a large skillet, brown ground beef over medium high heat, stirring frequently. Add sesame seeds, consomme, and water. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
• Add bean sprouts and green onions (and red pepper and mushrooms, if using). Cook another 3 minutes. Serve hot.

HMONG-STYLE ASIAN GREENS SOUP WITH BEEF MEATBALLS AND SLAB BACON

Steps:

• To make the meatballs, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Form into 12 walnut-size balls. Set aside on a plate at room temperature for up to 30 minutes, or cover and refrigerate for up to overnight.
• To make the soup, heat the oil in a large pot over medium heat. Add the bacon and leeks, decrease the heat to medium-low, and cook gently until both are wilted, about 2 minutes. Add the water and salt and bring to a boil over high heat. Decrease the heat to maintain a simmer and cook, stirring occasionally, until the bacon fat is translucent, about 10 minutes. Add the meatballs and continue cooking until they rise to the top, about 5 minutes. Stir in the greens and cook until they are soft but still bright green, 3 to 5 minutes more.
• Place a portion of rice in each of 4 large, wide bowls. Ladle the soup over the rice and serve right away.