Surf and Turf Meatball Soup скачать в хорошем качестве

Surf and 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. Ingredients: For the Meatballs: 6 ounces (170g) raw shrimp, shelled and deveined 9 ounces (255g) ground pork ½ cup (60g) breadcrumbs 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 breadcrumbs, 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 breadcrumbs 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.