Ginger meatball zoodle soup

Ingredients

Serves 4

Meatballs:

400g of ground pastured pork
1/2 cup of oat flour
3 tbsp of ground flax seeds
1 egg
1 lemongrass stick
1 small onion
3 garlic cloves
1 big handful of mint leaves
1 big handful of coriander
2 small red chillies
5 cm (1 thumb) of ginger
4 kaffir lime leaves (or 1 tbsp of crushed kaffir lime leaves)
1 tbsp of Tamari
Salt and pepper to taste

Soup:

Coconut oil
3 garlic cloves, thinly sliced
4 kaffir lime leaves
1 stick of lemongrass
8 slices of ginger
8 cups of chicken stock
3 tbsp of Tamari
Juice of 1 lime
1 minced garlic clove
2 small pak choys, roughly chopped
2 zucchinis
Coriander for topping

Instructions

1) To make the meatballs, first pound the lemon grass, add all the ingredients into a food processor and pulse until all the ingredients are combined. If you don’t have a food processor, finely mince the lemongrass, onion, garlic, mint, coriander, chilies, ginger, kaffir leaves, and combine them into a bowl with the pork, oat flour, flax seeds, egg, Tamari, salt and pepper. Take 1 tablespoon and shape the mixture into balls.

2) Heat coconut oil in a dutchoven or deep pot over medium heat. Fry meatballs on each side until golden brown and cooked through, set aside. In the same pot, fry the thinly sliced 3 garlic cloves until golden brown and set aside.

3) Pound down 1 lemongrass stick and add to the same pot. Add the ginger slices, kaffir lime leaves and stir for a minute. Cover with chicken stock, Tamari, lime juice, salt and fresh minced garlic. Simmer covered for 15min.

4) Spiralize your zucchini into noodles (or cut/peal them into thin strips), and divide zoodles into 4 bowls. Add pak choy to the soup and cook for 4min. Pour soup over zoodles, add meatballs and fried garlic, and top off with some coriander.