Hmong-Style Asian Greens Soup with Beef Meatballs and Slab Bacon

• 1 pound ground beef
• 2 teaspoons minced green chiles, such as serrano, jalapeno, or Thai bird
• 1/4 cup finely chopped scallions, white and light green parts
• 1/4 teaspoon Asian sesame oil
• 3/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons kosher salt
• 2 teaspoons peanut or canola oil
• 6 ounces slab bacon, cut into 1-inch squares /4 inch thick
• 1/2 cup thinly sliced leeks, white and light green parts, or 1/2 white onion, sliced 1/4 inch thick
• 8 cups water
• 1 teaspoon kosher salt
• 1 1/2 pounds Chinese mustard greens or Chinese cabbage, trimmed and coarsely chopped
• Steamed white rice, for serving (page 7)

1. To make the meatballs, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended.
2. Form into 12 walnut-size balls.
3. Set aside on a plate at room temperature for up to 30 minutes, or cover and refrigerate for up to overnight.
4. To make the soup, heat the oil in a large pot over medium heat.
5. Add the bacon and leeks, decrease the heat to medium-low, and cook gently until both are wilted, about 2 minutes.
6. Add the water and salt and bring to a boil over high heat.
7. Decrease the heat to maintain a simmer and cook, stirring occasionally, until the bacon fat is translucent, about 10 minutes.
8. Add the meatballs and continue cooking until they rise to the top, about 5 minutes.
9. Stir in the greens and cook until they are soft but still bright green, 3 to 5 minutes more.
10. Place a portion of rice in each of 4 large, wide bowls.
11. Ladle the soup over the rice and serve right away.

ground beef, green chiles, scallions, asian sesame oil, freshly ground black pepper, kosher salt, peanut, bacon, leeks, water, kosher salt, chinese cabbage, white rice

Taken from www.epicurious.com/recipes/food/views/hmong-style-asian-greens-soup-with-beef-meatballs-and-slab-bacon-389499 (may not work)