Pazu's Meatball Soup (Castle in the Sky)
A comforting and hearty tomato-based soup, inspired by the beloved dish from Studio Ghibli's 'Castle in the Sky'. Featuring savory pork meatballs, each lovingly wrapped around a quail egg, simmered with tender vegetables in a rich tomato broth. Perfect for a cozy meal, ensuring exactly two meatballs per serving!
Ingredients
- •200 g Ground pork
- •1/2 small Onion (grated)
- •1 piece Egg yolk
- •1/4 tsp Nutmeg (or to taste)
- •10 piece Quail eggs (boiled and peeled)
- •1 tbsp Vegetable oil
- •1 cup Mixed vegetables (e.g., frozen peas, carrots, corn)
- •2-3 leaves Cabbage (cut into bite-sized pieces)
- •300 g Tomato sauce (canned)
- •300 ml Water
- •2 tbsp Consommé powder (or 1 bouillon cube dissolved in 2 tbsp hot water)
- •1 tbsp Butter
- •1 tbsp Heavy cream
- •to taste tsp Salt
Instructions
- 1.
In a medium bowl, combine the ground pork, grated onion, egg yolk, and nutmeg. Knead the mixture with your hands until it becomes sticky and well combined.
Time: 5 min - 2.
Take approximately 2 tablespoons of the pork mixture and flatten it in your palm. Place one boiled and peeled quail egg in the center, then carefully wrap the meat mixture around the egg, forming a smooth, uniform meatball. Repeat with the remaining quail eggs and pork mixture.
Time: 10 min - 3.
Heat the vegetable oil in a large pot or Dutch oven over high heat. Carefully place the meatballs into the hot oil and sear them on all sides until nicely browned. This will help them hold their shape and develop flavor.
Time: 5 min - 4.
Push the seared meatballs to one side of the pot. Reduce the heat to medium-low. Add the mixed vegetables and bite-sized cabbage leaves to the empty side of the pot. Sauté for 3-5 minutes, stirring occasionally, until the vegetables are slightly softened and coated in the residual oil.
Time: 5 min - 5.
Pour in the tomato sauce and an equal amount of water (300ml). Stir in the consommé powder. Bring the soup to a gentle simmer, then cover the pot and let it cook for 30 minutes, allowing the flavors to meld and the meatballs to cook through.
Time: 30 min - 6.
After 30 minutes, stir in the butter and heavy cream. Taste the soup and season with salt as needed. Ladle the soup into bowls, making sure each serving contains exactly two delicious meatballs.
Time: 5 min
Tips
- 💡To ensure your meatballs are perfectly smooth, wet your hands slightly when shaping them around the quail eggs.
- 💡For an extra layer of flavor, you can use homemade chicken or vegetable broth instead of water and consommé.
- 💡This soup tastes even better the next day, as the flavors have more time to deepen. Store leftovers in an airtight container in the refrigerator.
Recipe from TheCookbook.ai
Created by AIRI