How to Make Hot-and-Sour Soup with Pork Meatballs

Ingredients

• ½ pound ground pork
• 1 tablespoon coconut aminos or wheat-free tamari
• ¼ teaspoon minced garlic
• ¼ teaspoon grated fresh ginger
• ¼ teaspoon fine sea salt
• Pinch of fresh ground black pepper

• 2 tablespoons coconut oil
• 1 pound shiitake or button mushrooms, sliced
• 1 tablespoon red chili paste
• 1 teaspoon grated fresh ginger
• ¼ cup coconut aminos or wheat-free tamari
• ¼ cup unseasoned rice vinegar
• ½ teaspoon fine sea salt
• ½ teaspoon fresh ground black pepper
• 5 cups chilled or room-temperature chicken bone broth, homemade or store-bought, divided
• 1 large egg yolk
• 1 large whole egg
• ½ cup sliced green onions, for garnish
• ¼ cup fresh cilantro leaves, for garnish

To make the meatballs
1. Mix all the ingredients for the meatballs until well combined. Form into ¾-inch balls.
To make the soup
2. Heat the oil in a large soup pot over medium heat. Place the meatballs in the oil and sauté on all sides until they are cooked through, 5 to 7 minutes. Remove the meatballs from the pot and set aside. Add the mushrooms and sauté on both sides until golden brown, about 4 minutes. Add the chili paste and ginger and sauté for another minute. Season with the coconut aminos, rice vinegar, salt, and pepper.
3. Place 1 cup of the chicken broth in a small bowl. Whisk in the egg yolk (to act as a thickener). Add the remaining 4 cups of broth to the pot and bring to a simmer over medium heat. Slowly whisk in the 1 cup chicken broth with the yolk.
4. Beat the whole egg in a small bowl. Gently stir the egg into the hot soup to create strings of cooked egg. Return the meatballs to the soup and simmer gently for a couple minutes to heat through. Garnish each bowl of soup with green onions and cilantro leaves.