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.

I Cannot Get Enough!

I have never made it a secret- I LOVE SOUP! I would eat it everyday if hubby would let me get away with it. Cold weather or hot; it would not matter to me. I also love sausage and bacon, but you have to sneak it in when he is not looking. Hubby does not like the smell either. His mother says she is clueless, because he ate them when he lived at home.

This version of Beef Barley Soup is made with red wine chorizo I make and keep in the freezer, and hog jowls I brought back from Virginia in August. I pan roasted carrots, celery, onions with oil; add chorizo and barley along with stock, and voila! My taste buds are happy again!

Well, at least until this pot is gone, and then I will need another fix...

Now I also know a few of you are saying to yourself "Hog jowls"? I grew up eating many parts of the pig, because my family were farmers. My father and mother did not live on a farm, but we consumed foods at their families homes that did. Childhood memories of eating this stuff was not pleasant, but I have often preached that we should revisit tastes to see if you might like them as an adult.

Hog jowls are found mostly in the southern regions of the United States. They are the cheek of a hog, which is usually cured and smoked. The flavor is similar to regular bacon which comes from the upper belly or thigh region of the pig, but also depends on how it is smoked.

Tightly wrapped, it can be refrigerated for up to a week. It's fattier than bacon but can be cut into strips and fried in the same manner; it is also used to flavor stews, bean dishes, greens, and the like. My favorite is on a BLT, and are considered in the Appalachian region to bring good luck!

Chorizo is another one of my favorite meats. I make two versions- The recipe is from my Guatemalan neighbor, Magdony who taught me years ago. I converted it into two varieties, vegetarian with TVP, or using ground pork, veal, and beef. The second recipe is something I played around with using red wine using this recipe (below).

Mexican Chorizo (Sausage)

1 pound meat, or meats of your choice, or vegetarian TVP
1 teaspoon Salt
1 tablespoon Chile powder
1 teaspoon dried red pepper flakes, or 3 dried guajillo chile soaked in warm water (do not use tops)
1 Garlic clove
1 tablespoon Vinegar (I have found I need a little more)
2 tablespoons Red Wine*

Blend all ingredients well (food processor if desired) and pack into an air tight container. Will keep for one week in refrigerator. This can also be packed into casings and smoked for flavor, or merely dried overnight between 60 and 70 degrees.

*If using red wine for added flavor, then you must soak meat in red wine overnight and continue with process above.

This recipe yields 1 pound fresh chorizo.