Cantonese Spiced Pork Meatball Soup

• 2 tablespoons peanut oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 2 quarts beef broth
• 1/2 cup tomato puree
• 1 teaspoon ground allspice
• 1/2 teaspoon grated nutmeg
• 1 1/2 pound ground lean pork
• 1/2 cup long grain rice, halfway cooked
• 1 large egg, beaten
• 2 tablespoons watercress, minced
• salt, to taste

1. In a large saucepan or pot, heat the oil over moderate heat.
2. Add the onion and garlic and stir till softened, about 5 minutes.
3. Add the broth, tomato puree, allspice, and nutmeg, bring to a boil, reduce the heat to low, cover, and simmer for about 20 minutes.
4. Meanwhile, combine the pork, rice, egg, watercress, and salt and pepper in a large bowl, mix thoroughly with your hands till well blended, and beat vigorously with a wooden spoon till the mixture is fluffy.
5. To shape the meatballs, roll the mixture into balls about 1/2 inch in diameter.
6. Drop the meatballs into the simmering broth and stir gently to keep them from sticking to one another.
7. Cover the pan and simmer the soup about 30 minutes longer.
8. Serve piping hot in wide soup bowls.

peanut oil, onion, garlic, beef broth, tomato puree, ground allspice, nutmeg, ground lean pork, long grain rice, egg, salt

Taken from www.foodrepublic.com/recipes/cantonese-spiced-pork-meatball-soup/ (may not work)