Mushroom soup with pork meatballs

For this recipe you will need:

 

     mushrooms (shiitake Chinese or other of your choice) - 350g
     pork (minced) - 200g
     pine nuts (chopped) - 25g
     garlic (crushed) - 2 cloves
     coriander (fresh) - 2 tbsp
     chicken broth - 1.7 l
     soy sauce - 1 tbsp
     sugar - 2 tbsp
     vegetable oil - 3 tbsp
     green onions - 1 bunch.




Separate the legs from mushroom caps, cut and split in different bowls.

Combine pork with walnuts, garlic and half the coriander. Season and form 18 small balls. Heat the 2 tbsp. l. oil in a pan and fry the meatballs for 4-5 minutes on each side. Remove and set aside.

Heat the remaining oil of the pan and fry the mushroom caps and onion for 2-3 minutes. Add the broth, return the meatballs to the pan and bring the broth to a boil. Cook for 1-2 minutes over medium heat, add the whole coriander and pour into bowls.