Skip to main content

Lion's Head Meatball Soup for #SundaySupper


The Sunday Supper Family is kicking off 2016 in a big way! January is designated National Sunday Supper Month so what better time to get together and share your favorite Sunday Supper?!?

The Sunday Supper Movement's mission: get as many folks as possible around the family table.

The biggest gift we can give to our family is to hug, laugh, share our stories and enjoy great meals together. The focus on great food and memories with the family is one I wholeheartedly endorse...all week long. Not just on Sunday.



Here's what the Sunday Supper Family shared today in our first post of 2016...

Appetizers and Soups

Main courses

Side dishes

Desserts


Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let's Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.


Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.


There are actually very few days that Jake, R, and D and I don't sit down for breakfast and dinner to eat, talk, and laugh. And, most of the time, D, who is my Enthusiastic Kitchen Elf, helps me put the meal on the table.

If you are interested, take the pledge. Follow this link and pledge to eat dinner as a family on Sunday.

Lion's Head Meatball Soup

For my recipe today, I wanted to share my Enthusiastic Kitchen Elf's favorite dish.

D is always quick to say, "It's not made with any part of a real lion!" This dish gets its name from the noodles and greens looking like the shaggy mane of a lion.

He loves to make this and even shared it with our huge extended family one year. Also, there are several elements of this dish that are symbols of good luck in different culinary traditions. We like to hedge our bets for the coming year, so I try to incorporate as many of those as I can around this time of year.

Pigs, and thus pork, represent progress as pigs put their snout to the ground and more forward. Leafy greens, the color of new growth and resembling paper money, are said to ensure prosperity. And long noodles are said to represent long life; you see this belief in most Asian nations.


Ingredients
  • 2 lbs ground meat (we used beef and pork)
  • 1/2 onion, diced
  • 2 cloves of garlic, diced
  • 4 shallots, diced
  • 2 T flour
  • 2 T minced ginger
  • 2 T minced garlic
  • 1 T minced lemongrass
  • 4 T minced cilantro
  • 8 C baby spinach, washed and dried
  • 2 C mushrooms, sliced
  • 6 T soy sauce
  • 4 T toasted sesame oil
  • noodles (we used buckwheat soba noodles)
  • 8 C organic beef broth
  • 1 C water

Procedure
Preheat the oven to 375° F.

In a medium bowl, combine the pork with the beef and, then, with the onion, garlic, shallots, ginger, lemongrass, and 2 T cilantro. Mix by hand until all is incorporated. Season with 5 T soy sauce and 3 T sesame oil. Add flour and mix again.

Form the meat into balls. Flatten them a bit so that they are not completely round. Arrange meatballs in a single layer on a silicone-lined or parchment-lined baking sheet. Bake meatballs at 375°F for 35 minutes or until done.

In a large soup pot, saute the onions until softened and turning translucent. Pour in the broth and 1 T soy sauce and 1 T sesame oil. Bring to a boil. Add in the remaining cilantro.

Add the meatballs, reduce the heat and simmer, covered, for 5 minutes. Add the greens, noodles, and mushrooms. Simmer until the noodles are cooked.

To serve Lion's Head Meatballs, serve each meatball in a small bowl surrounding by the greens and noodles.

Do you see the lion?

Comments

  1. I do see the lion! What a super flavor-filled dish, Camilla. Your kitchen elf is very talented!

    ReplyDelete
  2. Love the flavors with the garlic, ginger, and lemongrass!! Happy New Year to you Camilla!

    ReplyDelete
  3. Having raised Tingting for the last 9 years, I have learned a lot about Asian Culture and their traditions. We are getting ready to celebrate the Chinese New Year around here and this would make a great soup course. Thanks Cam.

    ReplyDelete
  4. I was wondering where the name came from! No matter what it's called, this soup looks marvelous!

    ReplyDelete
  5. Oh wow, this looks like an amazing combination of flavors. I will definitely have to try it.

    ReplyDelete
  6. Love that "no lions were harmed" in the making of this dish. ;)

    ReplyDelete
  7. I love your story and photos! That soup looks delicious, I'd love a bowl!

    ReplyDelete
  8. I've always seen that on menus but never ordered it. Now I don't have to because I can just make it! Yum!

    ReplyDelete
  9. I'll bet the broth is delicious and even better with those meatballs. Happy New Year!

    ReplyDelete
  10. I love all the flavors in here and nice to know how it gets the name! Looks delicious and good on your helper being so enthusiastic.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce