I do not particularly like eating chards alone since they often have a strong savor and sometimes ar bitter. So, I always try to use them together with other ingredients. I recently found this new recipe which, in my opinion, is delicious!
Ingredients (for the broth):
- 1.5l Water (50.72 oz)
- 200g Chard (7.05 oz)
- 40g Soy sauce (1.41 oz)
- 30g Fresh ginger (1.06 oz)
- 4 teaspoons of granulated Dashi (alternatively fish stock cube)
- 1 Long fresh chilli pepper
Ingredients (for the meatballs):
- 500g Ground pork (17.64 oz)
- 20g Fresh ginger (0.7 oz)
- 20g Chives (0.7 oz)
- 1 garlic clove (optional)
- 20g Seed oil (0.7 oz)
- Salt and pepper
Directions:
First you can prepare the broth:
- Put the water to boil in a large pot.
- Wash the chard, remove the final part of the stems and cut them into pieces.
- Wash the pepper and cut it into 3 or 4 parts.
- When the water boils, add the soy sauce, the chard, the freshly grated ginger, the dashi and the chilli and simmer for about 20 minutes.
In the meantime let's prepare the meatballs:
- Pour the minced pork into a large bowl.
- Add the clove of crushed garlic, salt, pepper, grated ginger and finely chopped chives.
- Then mix the mixture with your hands and form balls about 3 cm in diameter.
- Heat the seed oil in a pan, lay the meatballs inside.
- Cook on medium-high heat for about 10 minutes, turning them on all sides to make them evenly cooked.
When the soup is ready, pour it into serving bowls, then add 3 or 4 meatballs for each bowl. Your soup with pork meatballs, ginger and chards is ready to be enjoyed. It's better when really hot!
If you want to discover all the properties of ginger, look here!.
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