Porkball And Vegetable Soup Recipes

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PORK VEGETABLE SOUP



Pork Vegetable Soup image

Chockfull of tender pork, veggies and savory flavor, this nutritious soup fills the house with a wonderful aroma as it cooks! Deb Hall - Huntington, Indiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 7h20m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

1 pound pork tenderloin, cut into 1-inch pieces
1 teaspoon garlic powder
2 teaspoons canola oil
1 can (28 ounces) diced tomatoes
4 medium carrots, cut into 1/2-inch pieces
2 medium potatoes, cubed
1 can (12 ounces) light or nonalcoholic beer
1/4 cup quick-cooking tapioca
2 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

  • Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain., Transfer to a 4-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.

Nutrition Facts : Calories 258 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 357mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

CHINESE VEGETABLE SOUP WITH SHRIMP AND PORK MEATBALLS



Chinese Vegetable Soup With Shrimp and Pork Meatballs image

This tasty and healthy soup has a great Asian flair! From "The Meatball Cookbook Bible",,,,

Provided by loof751

Categories     Pork

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons soy sauce
2 tablespoons cornstarch
3 egg whites
1 tablespoon sesame oil
3 scallions
3 tablespoons chopped cilantro
1 tablespoon grated fresh ginger
2 garlic cloves
1 lb ground pork
1/2 lb shrimp
1/2 cup water chestnut
7 cups chicken stock
6 scallions
2 garlic cloves
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 large carrot
2 cups chopped bok choy (or cabbage)
1 cup snow peas

Steps:

  • Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
  • In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
  • Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
  • Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
  • Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
  • Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
  • Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.

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