Porkball and Vegetable Soup

• 90 g stale bread, crusts removed
• 500 g ground pork
• 2 teaspoons chopped coriander (roots and stems)
• chopped coriander leaves (a good handful)
• 1 teaspoon five-spice powder
• 1 teaspoon grated fresh ginger
• 1 egg white
• 3 cups bean sprouts
• 2 tablespoons sesame oil
• 9 cups chicken stock
• 1 small red chile, finely diced
• 2 carrots, cut into fine strips
• 2 stalks celery, cut into fine strips
• 6 spring onions (finely sliced into rings)
• 1 12 tablespoons lime juice
• 3 whole coriander leaves (for garnish)

1. Cover bread with a little cold water; leave until waters absorbed then squeeze out.
2. Mix together with the bread the pork, coriander, 5-spice powder, ginger, egg white and 1/4 tsp of salt and pepper.
3. Roll 1/2 tbs of the mixture into little balls and place on a tray lined with greaseproof paper.
4. Divide the bean sprouts between the serving bowls.
5. Combine the sesame oil and stock in a large pan and bring to the boil; then reduce heat.
6. Add the pork balls in batches.
7. When they float to the top, divide amongst the bowls.
8. Add chili, carrot, celery and spring onion to the stock; bring to the boil then reduce heat and simmer for 1 minute.
9. Remove from heat season to taste and add the lime juice.
10. Ladle into the bowls with the bean sprouts and pork balls and garnish with a few coriander leaves.

bread, coriander, coriander, fivespice powder, ginger, egg, bean sprouts, sesame oil, chicken stock, red chile, carrots, stalks celery, spring onions, lime juice, coriander

Taken from www.food.com/recipe/porkball-and-vegetable-soup-11982 (may not work)