Pork Meatball Soup

 1 lb ground pork

1 egg

1/2 cup grated carrot

1 bunch green onions, chopped & divided (half for meatballs, half for topping soup

1 Tbs soy sauce

1 Tbs grated ginger (we like the Thai herb blend in the tube from the produce section)

1 tsp brown sugar

5 cloves minced garlic, divided (2 for meatballs, 3 for soup)

1/2 tsp ground pepper

1 small zucchini, chopped

1 carrot, chopped

1 cup chopped snow peas 

6 cups chicken stock 

8 oz thin noodles (Angel hair, spaghetti, thin rice noodles)

Dash of fish sauce to taste

In a large bowl, mix together meatball ingredients (pork through black pepper) Form into bite sized meatballs

Heat some oil in a large soup pot over medium heat. Sear meatballs in batches, browning on all sides but not cooked through (they’ll boil in soup later). Once browned, remove to a plate & set aside 

Brown  veggies & garlic in soup pot for 2-3 minutes.  Add chicken broth & stir well, scraping up any brown bits from bottom of pot. Gently add meatballs & simmer for about 15 minutes. 

Break noodles into bite sized pieces & add to soup. Simmer per package directions (usually 5-8 minutes, depending on type of noodle used)

Serve soup w green onions & fish sauce to top, as desired.