Thai Meatball Soup

 

Thai Meatball Soup           Nancy Finley

 

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  YIELD: 8 servings

Ingredients

·       6 cups chicken stock

·       1 can coconut milk

·       1 pound Jimmy Dean Roll Sausage

·       8 ounces ground beef

·       1 small onion, diced

·       1/4 cup breadcrumbs

·       1 tablespoon chopped garlic

·       2 tablespoons grated ginger

·       1 tablespoon chopped cilantro

·       1/2 teaspoon red pepper flakes

·       1 piece lemongrass

·       1/4 cup shredded carrots

·       1/2 cup sliced mushrooms

·       1 bunch spinach, cleaned and roughly chopped

·       Chopped peanuts and toasted coconut for garnish (optional)

Preparation

Pour chicken stock and coconut milk into large Dutch oven or stock pot. Bring to a soft boil over low heat. Mix sausage, ground beef, beaten egg, breadcrumbs, ginger, cilantro, salt and pepper, red pepper flakes, onion and garlic. Form mixture into small bite-size balls. Add lemongrass, mushrooms and carrots to simmering stock, bring to gentle boil. Add meatballs and cook 5 minutes. Add spinach. Heat an additional 2 minutes.