6 servings
MEATBALLS
1 pound lean ground pork
1 piece (1 1/2-inches) fresh ginger, peeled and chopped
1 bunch scallions, finely chopped
3 tablespoons soy sauce
2 tablespoons rice wine or sake
1 large egg, lightly beaten
1 teaspoon sesame oil
1 1/2 tablespoons cornstarch
1. Line a large baking sheet with wax or parchment paper.
2. In a large bowl, combine the ground pork, ginger, scallions, soy sauce, rice wine or sake, egg, sesame oil, and cornstarch and mix to a rough paste. Using a measuring tablespoon, dip into cold water to prevent it from sticking, and scoop out a generous scoop of the meatball mixture. With wet hands, shape into 32 round balls and arrange on the lined cookie sheet.
SOUP
2 bunches Swiss chard (about 1 pound)
1 teaspoon olive oil
4 cloves garlic, finely chopped
7 cups chicken stock
1 1/2 cups bow-tie pasta (farfalle)
Salt and pepper to taste
1. With a sharp knife, cut off 2-3 inches of the root end of the Swiss chard and discard with any wilted leaves. Rinse thoroughly, drain, and cut the remaining leaves and stalk into thin ribbons, separating the stalk from the leafy sections.
2. In a soup pot, over medium-high heat, heat the oil. Add the stalk and garlic. Cook, stirring constantly, for 4 minutes, until the chard is tender. Increase the heat to high, add the chicken stock, cover, and bring to a boil. Add the meatballs and pasta and cover. Once the broth has come to a boil, reduce the heat to medium and cook uncovered about 13-14 minutes, or until the farfalle is just-tender. Using a ladle, skim the surface.
3. Add the leafy sections of the Swiss chard, salt, and pepper. Taste for seasoning and continue cooking for 1 to 2 minutes, or until the chard is wilted.
