Low Carb Pork Meatball Broth
How to Make It
Step 1
Add the ground pork to a mixing bowl. Add the garlic powder and a good pinch of salt and pepper. Mix together well with your hands. Divide the pork into 8 even-sized portions and roll each portion into a ball.
Step 2
Heat the olive oil in a large saucepan/ Dutch oven over a medium/high heat. Add the meatballs to the pan. Cook the meatballs until browned all over. Remove from the pan with a slotted spoon and set to one side.
Step 3
Thinly slice the garlic and ginger and roughly chop the scallions. Add to the pan used to cook the meatballs. Sweat for a few minutes until tender and fragrant.
Step 4
Slice the stalks of Bok Choy, separating the stalks from the leaves. Set aside. Add the chicken stock to the pan along with the lime juice and bring up to a boil. You may use a vegetable stock if preferred.
Step 5
Reduce the stock to a simmer and return the meatballs to the pan. Add the Bok Choy stalks. Simmer for five minutes. After five minutes, add the Bok Choy leaves. Simmer for a few minutes more until the leaves are wilted, and pork is entirely cooked through.
Ingredients
- Ground pork – 9 oz
- Chicken broth, bouillon or consomme, homemade – 2.5 cup
- Scallions – 2 large
- Garlic – 1 clove
- Bok choy – 1 head
- Extra virgin olive oil – 1 tbsp
- Lime juice, fresh – 1 tsp
- Ginger – 0.5 slice – 1″ diameter
- Garlic powder – 0.5 tsp
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp