Minced (Pork) Meat Balls with Enoki Mushroom Soup recipe

Flavourful juicy meat balls, chewy enoki mushrooms and healthy greens, mixed in tasty home-made stock. A bowl of yummy goodness all in one pot!

This soup is very hearty and fulfilling, and so easy to put together.

Start by making the ikan bilis stock, which takes just about 30 minutes. While the stock is boiling, prepare the meat balls using the same recipe as my pork and shrimp wontons. And chop up some veggies to add into the soup. I like to use Chinese wong bok as they are slightly crispy and sweet tasting.

Bring all to a boil in one pot and you are done!


Minced Pork Balls with Enoki Mushroom Soup

Ingredients:

Ikan bilis stock

150g enoki mushrooms - trim the ends and separate to small bunches

½ head Chinese wong bok - cut to bite-size pieces

Mince pork ball mixture:

• 200g mince pork
• 100g frozen shrimps - finely chopped
• 4 pcs shitake mushroom - minced
• 2 tbsp. light soy sauce
• 1 tbsp. sesame oil
• 1 tbsp. oyster sauce
• 1 egg
• 2 tbsp. plain flour
• 1 tsp minced ginger
• pepper

Instructions:

1. Combine all the ingredients to make pork ball mixture
2. Roll them into balls using a tablespoon
3. In a large soup pot, bring ikan bilis stock to a boil, then drop the pork ball mixture one by one
4. Cook the pork balls until cooked through (about 3 minutes)
5. Add Chinese wong bok followed by mushrooms, continue cooking until wong bok is done