Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

How to Make It

Step 1    

In a medium soup pot, heat the olive oil until shimmering. Add the onions, cover and cook them over moderately high heat, stirring occasionally, until they are softened, 3 to 4 minutes. Uncover and cook until the onions are lightly browned, about 5 minutes longer. Add the brown sugar and cook for 1 minute. Add the tomatoes and their juices, the beef stock and lemon juice, season lightly with salt and pepper and bring to a boil. Simmer the soup over moderate heat for 10 minutes.

Step 2    

Meanwhile, in a medium bowl, combine the ground pork with the egg white, cornstarch, lemon zest, 2 teaspoons of kosher salt, 1 teaspoon of ground pepper and half of the chopped cilantro and scallions. Using lightly moistened hands, roll slightly rounded tablespoons of the meat mixture into balls.

Step 3    

Add the meatballs to the soup, cover and cook them over moderate heat until they are cooked through, about 5 minutes. Stir in the remaining cilantro and scallions. Ladle the soup into deep bowls and serve right away.

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