Friday, March 26, 2010

Asian Soup with Orange Meatballs

In a quest for trying Asian recipes, an idea sparked- a new and unique meat ball and noodle combination. A few ingredients were available when my search began, but one of the most unusual ingredients I had bought were three Meniolla oranges at the market. These were nice to peel and were sweet like clementines, but I hate seeds. I adore eating them, but hate wasting the zest, so I decided to make use of the fragrant exterior.
  • Meniolla Oranges
- Mineola is a cross between tangerines and grapefruit, and also called tangelo honeybells, and have that funny bump on the top (see photo).
  • ground pork and beef
  • mushroom stock
  • red onion
  • fish sauce
 Along with these ingredients I made the most divine bowl of soup I have yet to create...

1 teaspoon grated fresh ginger root
1 teaspoon minced fresh garlic
1 teaspoon paprika
5 tablespoons reduced sodium soy sauce
2 quarts water
1 cup baby portaello mushrooms, sliced
1/4 cup rice wine vinegar

I took the oranges and grated one Meniolla's zest into- 1/2 pound of the pork and 1/4 pound of the beef; along with 1/2 teaspoon ginger root, 1/2 teaspoon fresh garlic. reduced soy sauce, and paprika and combined well. Then forming 1 inch balls I heated a soup pot on medium high with 2 tablespoons oil, and browned half of the meatballs with the mushrooms and 1/2 cut thinly sliced red onions.

Once you have browned the ingredients, then add the rest of the garlic, ginger, 3 tablespoons fish sauce, water, and 1 cup mushroom stock. Begin boiling these ingredients and slowly add in the remaining meatballs and rice wine vinegar, cooking for about thirty minutes (or until meat is cooked through), and then simmer another fifteen minutes or so.

The flavors are reminiscent of a light hot and sour soup, but with a touch of orange when biting into the meatballs. This dish can be Filling with Somen noodles (often used for cold noodle salads, and cook quickly)- adding a small broken hand full of Somen noodles to the bowl, then pour over a cup of the hot liquid; let sit until noodles are soft, which take about three minutes or so.

Back when I had made the Tuna Tartare and had quail eggs, a few were left over, so I used up the last three for an extra touch! I am making this soup again!

Many people find soup taste better the next day when flavors meld. Only add noodles when soup is made, otherwise they become too mushy.