Pork and Prawn Meatball with Corn and Spinach Soup

Savory pork & prawn meatballs meet crunchy corn & fresh spinach in this hearty Filipino-inspired soup. A flavour fusion feast in every bowl! Craving comfort with a twist? This isn’t your average soup! Juicy meatballs, sunshine-sweet corn, and vibrant spinach dance in a savory broth. Get ready for a flavour fiesta – link in bio for the recipe! #FoodieFun #OnePotWonder #GetSpooning

There’s something deeply satisfying about a hearty soup, especially one that seamlessly blends familiar flavours with unexpected twists. Today, I’m here to share a dish that does just that: Pork and Prawn Meatball with Corn and Spinach Soup. It’s a delightful marriage of a classic pork and prawn ball recipe, inspired by the one and only Gordon Ramsay, and the vibrant Suam na Mais soup, known for its sweet corn goodness.

The juicy pork and prawn meatballs, bursting with chives and ginger, take centre stage, offering a comforting warmth in every bite. But then comes the surprise – the sweet crunch of fresh corn kernels and the vibrant freshness of baby spinach, adding a layer of complexity and lightness that elevates the soup to a whole new level.

This isn’t just a delicious meal; it’s a story of culinary fusion. The pork and prawn balls pay homage to Chinese culinary traditions, while the Suam na Mais inspiration leans towards Filipino flavours. This marriage of cultures on a plate result in a dish that’s both familiar and exciting, a reflection of the evolving palate in today’s world.

And the beauty of this soup lies not just in its taste, but also in its practicality. It’s a one-pot wonder, perfect for a busy weeknight when you crave comfort but don’t have hours to spend in the kitchen. The simple ingredients come together to create a symphony of flavours that warms your soul and nourishes your body.

So, gather your ingredients, fire up the stove, and prepare to embark on a culinary journey. Let the savory embrace of the pork and prawn meatballs, the joyful crunch of corn, and the fresh bite of spinach transport you to a world of deliciousness. Trust me, every spoonful of this soup is a celebration of flavour and fusion, reminding us that culinary creativity knows no borders.

And the best part? You can tailor this dish to your preferences. Craving more spice? Add a pinch of chili flakes. Want a thicker broth? Simmer for a few minutes longer. Vegetarian? Swap the pork and prawns for your favourite veggie protein. This soup is a blank canvas for your culinary imagination, ready to be painted with your own unique touch.

So, don’t wait any longer. Give this Pork and Prawn Meatball with Corn and Spinach Soup a try. It’s more than just a meal; it’s an experience that will leave you wanting more.

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Pork and Prawn Meatball with Corn and Spinach Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Freestyle

Description

Savory pork & prawn meatballs meet crunchy corn & fresh spinach in this hearty Filipino-inspired soup. A flavour fusion feast in every bowl!

 


Ingredients

Units Scale

Pork and Prawn Meatballs

  • 250 g raw prawns, peeled, deveined, and finely chopped
  • 750 g minced pork (30% fat content)
  • 2 tbsp finely chopped chives
  • 1 tbsp minced ginger
  • 1 tbsp cornstarch
  • oil, for frying

Soup

  • 4 corn cobs
  • 100 g baby spinach
  • 1 litre chicken stock
  • 2 cups water
  • 1 small white onion, finely chopped
  • 4 cloves garlic, minced
  • fish sauce, to taste
  • freshly ground black pepper
  • oil

Instructions

  1. In a bowl, combine all pork and prawn ball ingredients except the oil. Mix well until everything is evenly distributed. Then, shape the mixture into golf-ball-sized meatballs.
  2. Heat oil in a frying pan and gently fry the meatballs until they’re lightly browned on all sides. Set them aside on a plate and drain any excess oil.
  3. In another pot, heat some oil and sauté the onion and garlic until fragrant. Pour in the chicken stock and water, along with the corn cobs. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, skimming off any scum that rises to the surface.
  4. Remove the corn cobs, then slice the kernels off with a knife. Add the meatballs and corn kernels back to the pot. Bring to a boil again, then simmer for another 20 minutes
  5. Add the baby spinach then continue to simmer until the spinach is wilted.
  6. Season the soup with fish sauce and freshly ground black pepper to taste. Adjust seasonings as needed.
  7. Serve the hot soup immediately

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8 Responses

  1. Eha Carr says:

    This is an absolute delight! Have made the meatballs . . . almost exactly . . . have made the soup kind’of, now > get some prawns in my on-line shop on Thursday, put the two together and Bob’s your uncle . . . yum to come !!!






  2. I am a fan of soups and stews too. Gotta try adding prawns to the meatballs next time.

  3. What a wonderful soup — all the flavors! I would never have thought to combine shrimp and pork in my meatballs, but I did pork and scallops on pasta — so this makes perfect sense. Just added this to next weeks menu, though I will need to use flash-frozen corn at this time of year. Thanks, Raymund.

  4. What a hearty and delicious soup packed with flavour – perfect for a cold winter ay. And these meatballs? I’ve never had meatballs with the addition of prawn, but I love this idea!






  5. Inger says:

    This looks so flavorful Raymund and such a unique combo. Just what this strange winter needs!

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