Don’t let this dairy-free soup fool you. It’s both hearty and packed with flavor!
1 pound lean ground pork
1/2 cup finely chopped California walnuts
2 tablespoons minced red bell peppers
1 tablespoon Sriracha sauce
1 tablespoon soy sauce
1/2 tablespoon fresh ginger, grated
1/2 tablespoon sesame oil
1 teaspoon rice vinegar (unseasoned)
3 cloves garlic, minced
1 small shallot, finely chopped
1 green onion, chopped
1 egg, beaten
2 tablespoons vegetable oil
4 cups chicken or vegetable stock
1 cup California walnuts
1/4 cup sliced green onions
2 tablespoons grated fresh ginger
2 tablespoons chili garlic sauce
2 teaspoons fish sauce
1 (13.5-oz.) can full-fat coconut milk
Salt to taste
Cubed soft tofu
Chopped mushrooms
Diced red bell pepper
Chopped fresh cilantro leaves
Chopped fried noodles
Mix together all meatball ingredients except oil in a large bowl using your hands to ensure everything is thoroughly combined. Roll into 18 balls, roughly 1 1/2-inches in diameter.
Heat oil in a large skillet over medium heat. Add meatballs and cook turning occasionally for 10 minutes or until meatballs are browned and slightly crispy and the inside temperature is165ºF.
To prepare soup, puree 1 cup broth with remaining soup ingredients. Transfer to a large saucepan with remaining broth and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt.
Place equal amounts of soup into 6 bowls and top with 3 meatballs. Top with a spoonful of Walnut Cream and any other desired garnishes.
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