Vietnamese Watercress & Meatball Soup

Vietnamese Watercress & Meatball Soup

Soups
Vietnamese

Serves 4

The tart, peppery taste of watercress is underused in American kitchens. Here, it's showcased set against the richness of pork and fragrant aromatics.

As ever, don’t be afraid of the fish sauce here – it’s essential, and delicious.

Ingredients #

  • 1 lb ground pork
  • 6-8 scallions, whites minced, greens sliced
  • 1 large egg white
  • 3 tbsp fish sauce
  • 4 tsp grated ginger
  • White pepper
  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 4 cloves garlic, thinly sliced
  • 2 quarts chicken stock (two 32 oz boxes)
  • 1-2 bunches watercress, chopped into 1.5” lengths (4 cups)
  • Juice of 2-3 limes
  • Thin slices of a red chili, optional and to taste

Instructions #

Line a rimmed baking sheet with waxed paper and mist with cooking spray. In a medium bowl, combine the pork, scallion whites, egg white, 1 tablespoon of the fish sauce, 2 teaspoons of the ginger, 1¼ teaspoons kosher salt and 1 teaspoon white pepper. Mix with your hands until the mixture becomes a sticky, homogenous mass. Lightly moisten your hands with water and form into 20 balls, each about a generous tablespoon, and set on the prepared baking sheet. Cover and refrigerate.

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the remaining 2 teaspoons ginger and the garlic, then cook until fragrant, about 30 seconds. Add the broth and bring to a boil over high. Reduce to medium-low and simmer, uncovered, until the onion is fully softened, about 10 minutes.

Add the meatballs, bring to a simmer over medium-high, then reduce heat to maintain a simmer. Cook undisturbed until the meatballs are cooked through, 160°F at the center, 8 to 10 minutes; cut through a meatball to check for doneness. Off heat, stir in the watercress and remaining 2 tablespoons fish sauce. Let stand until the greens are wilted and tender, about 1 minute. Stir in the lime juice and the optional chili slices. Taste and season with salt and pepper, then stir in the scallion greens.