Gingery Meatball Soup

The Fox isn’t too fond of soups, but he does tend to like meatballs and rice. I decided to take a chance and make this gingery meatball soup; I just served him a bowl that was heavier on the solids and lighter on the broth, and it went well. This was delicious! Plus, anytime meatballs are baked in the oven instead of pan-fried is a win for me! 

1 lb. ground pork 

2 green onions, finely chopped 

3 cloves garlic, finely chopped 

1 piece (1 inch) peeled fresh ginger, finely chopped 

2 quarts low-sodium chicken broth 

8 oz. snow peas, sliced 

3 cups cooked white rice 

Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line a large baking sheet with foil; spray the foil with oil. 

In a medium bowl, combine pork, green onions, garlic, ginger, and ½ teaspoon each of salt and pepper. Form mixture into bite-size meatballs (about 1-inch; I used a small cookie scoop and got a total of 28 meatballs); arrange in a single layer on prepared baking sheet. Broil 5-7 minutes or until browned (I left mine in 15 minutes, until they were cooked through). 

Meanwhile, in a covered 5-quart saucepan, heat broth to simmering on high. Uncover; add snow peas, rice, and broiled meatballs. Reduce heat to medium; simmer 5 minutes or until meatballs are cooked through and snow peas are tender.