Pork and Rice Meatball Soup

pork-rice-meatball-soup
Photo by Charles Masters
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  • Serves 4
  • Hands-On Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 530 calories
    • Fat 36 g
    • Sat Fat 11 g
    • Cholesterol 175 mg
    • Sodium 980 mg
    • Protein 34g protein
    • Carbohydrate 20 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 6 mg
    • Calcium 160 mg

Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 11/2 tablespoons each). Broil, on the prepared baking sheet, until cooked through, 8 to 10 minutes.

Heat broiler. Line a rimmed baking sheet with foil.

Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.

Ingredients

  1. Check 1/2 cup cooked white rice
  2. Check 2 large eggs, beaten
  3. Check 1 teaspoon dried oregano
  4. Check 3 scallions, finely chopped
  5. Check 3 cloves garlic, chopped
  6. Check 1 1/2 teaspoons ground cumin
  7. Check Kosher salt
  8. Check black pepper
  9. Check 1 pound ground pork
  10. Check 2 tablespoons olive oil
  11. Check 1 14.5-ounce can diced tomatoes, drained
  12. Check 6 cups low-sodium chicken broth
  13. Check 1 bunch spinach (about 4 cups)
  14. Check fresh cilantro, for serving
  15. Check grated Cheddar, for serving
  16. Check sour cream, for serving

Directions

  1. Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 11/2 tablespoons each). Broil, on the prepared baking sheet, until cooked through, 8 to 10 minutes.
  2. Heat broiler. Line a rimmed baking sheet with foil.
  3. Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.
  4. Add the broth and bring to a boil. Stir in the spinach and meatballs. Serve topped with the cilantro, Cheddar, and a dollop of sour cream.