Mushroom soup with meatballs

Mushroom soup with meatballs


350 grams of fresh mushrooms (for example, Chinese shiitake or others on your


200 gr minced pork

25 grams of dried pine nuts, chopped

2 garlic cloves, crushed

2 tbsp. l. fresh coriander

1.7 l chicken broth

1 tbsp. l. soy sauce

2 tbsp. l. Sahara

3 tbsp. l. vegetable oil

a bunch of green onions


Separate the mushroom stems from the caps, cut and divide into separate bowls.

Combine pork with nuts, garlic and half coriander.

Season and shape into 18 small balls.

Heat 2 tbsp. l oil in a saucepan and fry the meatballs for 4-5 minutes with

each side. Pull out and set aside. Preheat in this saucepan

the remaining oil and sauté the mushroom caps and onions for 2-3 minutes.

Add broth, return meatballs to saucepan and bring broth to

boiling. Cook for 1-2 minutes over low heat, adding all the coriander.

Pour into bowls.

Bon Appetit!