ITALIAN-THAI FUSION SOUP WITH WHITE WINE AND MEATBALLS

Italian-Thai Fusion Soup with White Wine and Meatballs image

Provided by Food Network

Time 6h30m

Yield 6 servings

Number Of Ingredients 21

Previous Next

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
½ cup ginger, chopped
¼ cup lemongrass, chopped
½ cup garlic, chopped
1 cup green onions, chopped
½ 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

Steps:

Combine all of the liquid ingredients into a slow cooker. Turn on high and then add the kale and tomato. Puree ginger mix in a food processor. Add 1 cup of the ginger mix into the meatballs, plus the rest to the broth in the slow cooker. Combine all meatball ingredients and mix well. Form into 1-ounce meatballs. After the broth has come to a simmer, drop meatballs into the broth. Turn slow cooker to low, the broth can sit for 4 to 6 hours. 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. To serve, garnish with a sprinkle of fried shallots and thinly sliced green onions.