Pork Meatballs and Rice Soup

I can usually get children to eat things that they would not typically eat if I incorporate it into rice.  Cabbage is hidden in the meatballs and in the broth base of this soup.  Although it was not done in this batch, I would sometimes add finely chopped mushroom to the meatballs as well to provide an extra boost of nutrition.  To make it easier to eat, I cut up the pork meatballs before serving to young children.

Personally, I like the rice slightly overcooked, to the point where it splits open.  It absorbs more liquid and thickens the soup even more.  If you don't want to take the rice to this point, feel free to use a full cup of rice in the recipe.  This soup makes warm comforting lunch on a crisp fall day.

Pork Meatballs and Rice Soup

3/4 cup uncooked rice

1 cup finely chopped cabbage

1/2 of a large onion, finely chopped onion  

1 large carrot finely chopped

2 tsp. soy sauce

5 (14.5 oz.) reduced sodium chicken broth

1/2 tsp. salt

1/4 tsp. pepper

a couple one quarter inch slices of fresh ginger

1 tbsp. olive oil

For Meatballs:

1 lb. ground pork

1/3 cup finely chopped scallion

3/4 tsp. minced ginger

1 tsp. minced garlic

1 cup finely chopped cabbage

1/2 scant tsp. salt

1/2 scant tsp. pepper

1 tsp. soy sauce

1 egg

Combine all of the meatball ingredients in a large bowl.  Roll into 1” to 1.25” meatballs.  Set aside.

Add oil to a large pan on medium heat.  Add onion, carrot, and cabbage.  Sauté for two minutes.  Stir in rice and cook for an additional 2 minutes.  Add chicken broth, salt, pepper, soy sauce, and ginger slices.  Stir well.  Bring to a boil on high heat, stir, and reduce heat to medium low.  Cover and simmer for 10 minutes. 

Add meatballs, stirring gently.  Bring to a second boil on high.  Reduce heat and simmer for 15 or so minutes.  Remove ginger slices before serving.