Surf 'n' Turf Meatball Soup

 

Serves 4 to 6.
By Dennis W. Viau; modified from several recipes.

The “surf and turf” in these meatballs is a mixture of pork and shrimp. This is a delicious soup that is easy to make. Most of the work is in the preparation of the meatballs. The broth is a simple mixture of flavors based upon chicken stock. In this case, I used my own homemade stock. You can use the chicken broth that is available in stores.

Ingredients:

For the Meatballs:
6 ounces (170g) raw shrimp, shelled and deveined
9 ounces (255g) ground pork
½ cup (60g) bread crumbs or panko
1 large egg
1½ tablespoons chopped chives
½ teaspoon fresh minced ginger root
Oil for frying, such as vegetable oil
Salt (a generous pinch) and freshly ground black pepper
For the Soup:
4 cups (1 liter) chicken stock, preferably homemade (but from bouillon okay)
1 pinch saffron (optional)
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
½ teaspoon fresh minced ginger root
Salt to taste
Several fresh basil leaves, coarsely chopped, for garnish
6 ounces (170g) small pasta, such as salad pasta
1 green onion, finely diced

Directions:

Peel and devein the shrimp, if not already done. Chop well. Combine the shrimp and the pork with the bread crumbs, egg, chives, and ginger in a large bowl. Blend well. The mixture should be stiff enough to hold a shape. If too moist, add some bread crumbs 1 teaspoon at a time to get the desired consistency.

Roll portions of the meat mixture to form meatballs about 1 inch (2.5cm) in diameter. Heat the oil to about 375°F (191°C) in a heavy skillet. There should be enough oil, depending on the size of your skillet, to be about half as deep as the meatballs are wide. Sauté the meatballs, turning often, until golden brown, in small batches, if necessary, so as not to crowd the pan. Transfer to a paper towel lined plate to drain.

Combine the stock, optional saffron, sauces, and ginger root in a deep saucepan and bring to a boil. Reduce the heat and simmer 10 minutes. Add the pasta and bring to a gentle boil. About 5 minutes before the pasta is cooked, add the meatballs. Continue cooking until the pasta is almost tender. Adjust for salt. Finish by adding the chopped basil, remove from the heat, and serve lightly garnished with diced green onion.

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