Meatball Radish Soup

Step 1

In a bowl, combine the 1 lb ground pork, 1 beaten egg, 1 tbsp soy sauce, and 1/2 tsp salt. Mix until just combined; do not overwork.

Step 2

Peel the daikon and slice into 1/4 inch thick half-moons. Thinly slice the 3 green onions, separating white and green parts.

Step 3

In a large pot, bring the 6 cups chicken broth to a boil over high heat. Add the daikon slices and white parts of green onions; reduce heat to medium and simmer until daikon is tender, about 10 minutes.

Step 4

Wet your hands and form the pork mixture into 1 inch meatballs. Gently drop them into the simmering broth, one at a time.

Step 5

Cook the meatballs for 8-10 minutes, until they float and are cooked through. Skim any foam that rises to the surface.

Step 6

Stir in the 2 cups baby spinach and the remaining 1 tbsp soy sauce and 1/2 tsp salt. Cook until spinach wilts, about 1 minute.

Step 7

Ladle the soup into bowls and garnish with the green parts of the green onions. Serve hot.