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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
To ensure a delicious family meal, soup is an essential dish. Today, Tastetutorial.com will share with you a simple and fragrant recipe for sweet mustard greens soup with meatballs. Let’s get cooking to prepare this dish to treat your family!
Ingredients for Sweet Mustard Greens Soup with Meatballs Serves 3 people
Ground pork 100 gr Sweet mustard greens 1 bunch (about 300gr) Minced shallots 1 bulb Oyster sauce 1/4 teaspoon Fish sauce 1 teaspoon Common spices a little (salt/ seasoning/ ground pepper)
How to choose fresh ingredients
How to choose delicious and safe pork
- For whole pieces of pork, first, you need to pay attention to the color. The color of good meat is bright pink, not too red and not too pale.
- Pork that is firm and has high elasticity is good meat. You can test by pressing your finger into the meat; if the meat bounces back immediately, is not slimy, and does not leak water or juice, then it is good.
- You should choose pork with a good balance of lean meat and fat so that your dish is neither dry nor overly greasy.
- You can buy pork to grind at home using a meat grinder or ask the seller to grind it for you right after purchasing.
- For pre-ground pork, you should buy it at reputable stores or supermarkets, and ensure that the meat is stored in the refrigerator and that the packaging is intact to ensure quality.
See details: How to choose fresh pork
How to choose fresh sweet mustard greens
- Choose plants with dark green leaves, thick leaves, smooth leaves, and soft stems indicating that the sweet mustard is still young.
- Do not buy if you see the mustard has developed many stems, hard stems, and yellowing leaves, as it is old mustard.
- Avoid choosing mustard with a light green color, with black spots on the stems or leaves, and wilted leaves.
How to choose safe and quality wood ear mushrooms
- Wood ear mushrooms come in 2 types: fresh wood ear mushrooms and dried wood ear mushrooms. You should choose dried wood ear mushrooms for better safety and to minimize allergies!
- Dried wood ear mushrooms will have an amber color on the surface, with a milk brown underside. When buying, prioritize wood ear mushrooms that have large, thick ears and few small mushrooms growing at the base.
- Avoid choosing wood ear mushrooms that have an unusually dark color; these mushrooms will become mushy after soaking and will no longer be crispy and delicious.
See details: How to choose good quality wood ear mushrooms
How to make Sweet Mustard Greens Soup with Meatballs
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Prepare the ingredients
Soak the wood ear mushrooms in cold water for about 10 minutes until soft, then wash thoroughly and chop finely.
Cut the stems of the sweet mustard greens, cut into pieces about 2 finger lengths, separating the leaves from the stems, wash with water and let drain.
Tip: To prevent the mustard greens leaves from wilting when cooking the soup, separate the stems and leaves of the mustard greens!
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Marinate the meat filling
Add finely chopped wood ear mushrooms to the bowl of ground pork, then add 1/3 teaspoon of salt, 1 teaspoon of fish sauce, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of pepper, 1/4 teaspoon of oyster sauce, and 1 finely chopped shallot, mix well, and wait about 5 minutes for the meat and mushrooms to absorb the spices.
Start rolling the meat into round balls of your preferred size, but don’t make them too big as they will be greasy and take longer to cook. Continue rolling until all the meat filling is used up.
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Cook sweet mustard greens with meatballs
Pour about 1 liter of cold water into the pot, place it on the stove, and turn on high heat to bring it to a boil.
When the water is boiling, gently add the meatballs to avoid breaking them, then reduce to medium heat.
After the meatballs have set, gently add the mustard greens. When the stalks of the greens turn a darker green, add the sweet mustard leaves.
Season with an additional 1/2 teaspoon of salt and 1/2 teaspoon of seasoning powder, then taste to adjust to your family’s preference.
Since the greens will continue to cook, do not let them overcook before turning off the heat; they will become mushy. It is best to turn off the heat when the greens have just changed to a darker green.
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Final product
The sweet mustard greens with meatballs have an eye-catching green color from the greens, and the broth is clear. The meatballs are well-seasoned and combined with mushrooms, making it not too heavy, and the sweet mustard greens are cooked just right without being mushy.
The soup tastes better when served hot and paired with white rice; it’s a simple soup but will definitely be loved by everyone!
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Sweet mustard greens soup with meatballs is simple, fragrant, and can be completed in just a few steps to treat your family to a delicious dish. Tastetutorial.com wishes you success in making a delicious meal to treat your family!
