Skip to main content

Dylan's Lion Head Soup



When the family festivities continued, they wanted to do a dinner at my aunt and uncle's timeshare. And they asked if the enthusiastic kitchen elf would make something. He immediately declared, "I'm going to make Lion's Head Soup for them, Mommy." And he did. He brought his own utensils, my pots, and the ingredients. It was a hit! I think the family was impressed with his culinary prowess.











2 lbs ground meat (we used turkey)
1/2 onion, diced
2 cloves of garlic, diced
4 shallots, diced
2 T gluten-free flour
2 T minced ginger
2 T minced garlic
4 T minced cilantro
1 bunch collard greens
1 C roughly chopped oyster mushrooms
1 bunch baby onions with greens, sliced
freshly ground pepper
6 T gluten-free soy sauce
4 T toasted sesame oil
8 C organic chicken broth

1. Wash and dry the greens. Cut crosswise into 1/2" strips.

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

3. Form the meat into balls. Flatten them a bit so that they are not completely round.

4. Heat oil in a skillet or wok on medium-high heat. When the oil is hot, add the meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side.

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

6. Add the meatballs, reduce the heat and simmer, covered, for 15 minutes. Add the greens and mushrooms. Simmer for another 15 minutes or until the meatballs are cooked through and there is no pinkness in the middle.

To serve Lion's Head Meatballs, serve each meatball on a small bowl surrounding by the greens, or in soup bowls with some of the greens and broth.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur