SPICY PORK MEATBALL SOUP

Spicy Pork Meatball Soup image

Provided by Pamela Rappaport

Time 1h45m

Number Of Ingredients 20

FOR THE SOUP
5 c beef broth
3/4 c frozen black eyed peas
3/4 c frozen baby lima beans
1/2 c frozen corn kernels
1/2 c diced onion
1/2 c sliced celery
1/2 c sliced carrots
1 can(s) turnip or collard greens, drained
1 can(s) diced tomatoes
1 can(s) tomatoes and green chilies (or another can of diced tomatoes if you don't like heat)
salt and pepper to taste
dash(es) a few dashed of hot sauce, chipotle is good
FOR THE MEATBALLS
1 lb ground pork
1/2 tsp fennel seeds, crushed to release flavor
1 Tbsp dried sage
1/2 tsp garlic salt
1/2 tsp ground black pepper
1/2 c bread crumbs, soaked in enough milk to cover them, drain excess before use

Steps:

1. Place all of the soup ingredients in a large soup pot.
2. Bring to a boil, cover, reduce to simmer, and cook until the peas and beans are done. Approximately an hour.
3. Gently mix the ingredients for the meatballs. Don't over mix.
4. Form into small, bite sized balls and drop into the soup. Add some more beef broth or water if too much has cooked away.
5. Once it is back to a simmer, cover and cook for 5 to 10 minutes. These little meatballs will cook quickly. Pull one out and cut it open to insure they are done.