Make 4 servings
2 lb Delicata Squash, unpeeledor peeled, seeded, cubed (1-in)
1/4 lb fresh or frozen shrimp, shelled, deveined, smashed into paste with a knife or meat mallet
1/4 lb ground pork
1 small garlic clove, finely chopped
1 shallot, finely chopped
1/2 tsp sugar
1/4 tsp salt
1/2 tsp fish sauce
1/8 tsp ground black pepper
4 cups water
2 Tbs fish sauce
1/4 tsp sugar
1/4 tsp ground black pepper
2 green onion, thinly sliced
A few cilantro sprigs, coarsely chopped
1/8 ground black pepper
4 cups cooked rice to serve
- Mix shrimp and pork with all ingredients of meatball together, put in the freezer for 15 minutes. Grind them again in a food processor until binding together. Wet hands with water, form mini balls (1 tsp)
- Bring water to a boil in a medium sauce pan over medium high heat. Add squash, and meatball, bring back to boil, add 2 Tbs fish sauce, 1/4 tsp sugar. Turn the heat down to medium low or low to gentle simmer. Cover cook for 10-15 minutes until the squash is tender. Stir in green onion , cilantro.
- Pour into a large serving bowl, sprinkle with black pepper . Serve with cooked rice.
Use your favorite meatballs and chicken or vegetable stock for this soup and having a fantastic soup for the day.