Italian-Thai Fusion Soup with White Wine and Meatballs

• 1 bottle Holland House White Cooking Wine
• 4 cups chicken stock
• 2 cups tomato puree
• 1 cup coconut milk
• 1 cup caramelized onions, diced
• 4 Tablespoons red Thai curry paste
• 6 cups kale, chopped
• 3 Roma tomatoes, diced
• 1/2 cup ginger, chopped
• 1/4 cup lemongrass, chopped
• 1/2 cup garlic, chopped
• 1 cup green onions, chopped
• 1/2 cup cilantro, chopped
• 1 pound pork, ground
• 1 cup ginger mix (recipe above)
• 1 egg, each
• 1 cup breadcrumbs
• 2 teaspoons salt, kosher
• 2 cups fine egg noodles
• Fried shallots, to taste
• Green onions, thinly sliced, to taste

1. Combine all of the liquid ingredients into a slow cooker.
2. Turn on high and then add the kale and tomato.
3. Puree ginger mix in a food processor.
4. Add 1 cup of the ginger mix into the meatballs, plus the rest to the broth in the slow cooker.
5. Combine all meatball ingredients and mix well.
6. Form into 1-ounce meatballs.
7. After the broth has come to a simmer, drop meatballs into the broth.
8. Turn slow cooker to low, the broth can sit for 4 to 6 hours.
9. When you are ready to eat, turn the pot on high, add the pasta, and cook for 10 minutes or until pasta is cooked through.
10. To serve, garnish with a sprinkle of fried shallots and thinly sliced green onions.

chicken stock, tomato puree, coconut milk, caramelized onions, red thai curry, kale, tomatoes, ginger, garlic, green onions, cilantro, pork, ginger mix, egg, breadcrumbs, salt, egg noodles, shallots, green onions

Taken from www.foodnetwork.com/recipes/italian-thai-fusion-soup-with-white-wine-and-meatballs.html (may not work)