Pork Meatball And Ginger Soup

• 14 oz lean ground pork
• 2 None green onions, thinly sliced, plus additional, to serve
• 2 tbsp chopped cilantro
• 1 tbsp vegetable or olive oil
• 1 large onion, chopped
• 1 lb carrots, peeled and coarsely chopped
• 2 large potatoes, peeled and coarsely chopped
• 1 tbsp finely grated fresh ginger
• 2 cloves garlic, crushed
• 2 None vegetable bouillon cubes, crumbled
• 3 oz baby spinach leaves
• None None Naan bread, grilled, to serve

1. Combine ground pork, green onions and cilantro in a medium bowl. Season. Divide mixture into 16 equal portions; roll each portion into a ball.
2. Heat half the oil in a large skillet on medium heat. Cook meatballs, in 2 batches, shaking pan occasionally, for 5 mins or until browned and cooked through. Transfer meatballs to a heatproof plate. Cover with foil.
3. Meanwhile, heat remaining oil in a large saucepan on medium heat. Add onion; cook and stir for 1 min. Add carrot, potato, ginger and garlic; cook and stir for 1 min. Add bouillon cubes and 4 cups boiling water; simmer for 8-10 mins or until vegetables are tender. Remove from heat.
4. Using an immersion blender, puree soup in pan until almost smooth. (Or puree in a blender.) Return saucepan to medium-low heat. Add meatballs to soup. Cover; cook gently for 2 mins or until heated through. Stir in spinach. Season. Ladle into serving bowls. Serve with additional green onion and naan.

lean ground pork, green onions, cilantro, vegetable, onion, carrots, potatoes, ginger, garlic, vegetable bouillon cubes, baby spinach, bread

Taken from recipes-plus.com/api/v2.0/recipes/32567 (may not work)