Mushroom soup with meatballs

Mushroom soup with meatballs

Ingredients:

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

choice)

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

Preparation:

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!