This is my take on the Asian version of Italian wedding soup. I wanted a great rich broth, and I didn’t have time to boil the chicken like I usually do, so the pressure cooker came to my rescue. I may never make broth any other way. The broth, and the chicken were so much better than my regular method.
For Italian wedding soup, the meatballs are pretty much the way you’d make them for spaghetti and meatballs, only with a bit more parmesan. You’d use regular noodles and of course, no fish sauce. Typically, we used endive or escarole instead of spinach.
Asian Wedding Soup (Gluten Free)
- 1 lb ground pork
- 1 1/2 TBSP cornstarch
- 1 TBSP minced ginger
- 1 tsp pressed garlic
- 2 tsp soy sauce or tamari
- 2 tsp toasted sesame oil
- 8 cups broth (or more, depending on how much you like)
- 2-3 cups cooked chicken meat
- 8-16 oz spinach (frozen or fresh)
- 1 TBSP fish sauce
- Rice noodles (rice stick)
- Chopped cilantro
- Mix all ingredients for meatballs. Form walnut sized meatballs and set aside.
- Bring broth to a simmer. Add meatballs. Cook 10 minutes.
- Stir in chicken meat, spinach, and fish sauce. Return to simmer.
- Stir in rice noodles, cover, and turn off heat.
- Salt and pepper, if needed.
- When rice noodles have softened, serve garnished with cilantro.
- Note: I cooked a whole chicken, used the broth, meat, and the carrots and celery I cooked with the chicken.