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.