Chinese Penicillin Soup with Pork Meatballs and Buttery Pastina

Ingredients

• 8 cup Chicken stock
• 1 Yellow onion (medium, roughly chopped)
• 1 Fresh ginger (large 3-inch piece, roughly chopped)
• 6 clove Garlic (smashed)
• 1 tbsp Soy sauce
• 1 tsp White pepper
• 0.5 tsp Turmeric (mostly for color)
• 0.5 tsp MSG (plus more to taste)
• 1 lb Ground pork
• 4 Green onions (finely chopped, for the meatballs)
• 2 tbsp Cornstarch
• 1.5 tbsp Soy sauce (for the meatballs)
• 1 tbsp Fresh ginger (grated, or use ginger paste)
• 1 tsp Garlic powder
• 1 tsp White pepper (to 1½ tsp; for the meatballs)
• 0.5 tsp Sesame oil (optional but recommended)
• Sugar (a tiny pinch, optional)
• 1 cup Pastina or stelline (dry; use 1 to 1½ cups)
• 3 tbsp Butter
• 1 Egg yolk
• Salt (to taste)
• 3 Green onions (to 4; thinly sliced, for finishing)
• Chili oil (to taste)
• 1 tsp Rice wine vinegar (optional; use 1–2 tsp for brightness)
• Sesame oil (optional tiny drizzle, for richness)
• 1 tbsp Cornstarch (optional, for thickening the broth)
• 2 tbsp Cold water (optional, to make a slurry)

Steps

1. 1

   Put the roughly chopped onion, large piece of ginger, and smashed garlic in a large soup pot. Pour in the chicken stock, then add 1 tablespoon soy sauce, 1 teaspoon white pepper, turmeric, and MSG.

2. 2

   Bring the broth to a simmer and cook for about 20–30 minutes. Use this time to prepare the meatballs and pastina.

3. 3

   In a bowl, combine the ground pork, finely chopped green onions, cornstarch, 1½ tablespoons soy sauce, grated ginger or ginger paste, garlic powder, and 1–1½ teaspoons white pepper. Add the sesame oil if using, and a tiny pinch of sugar if desired.

4. 4

   Mix the pork mixture until well combined, then roll it into small, bite-sized meatballs.

5. 5

   Strain the aromatics from the broth and return the broth to a gentle simmer.

6. 6

   Add the meatballs to the simmering broth. Cook for about 5–7 minutes, until completely cooked through; they will usually float toward the surface as they approach doneness.

7. 7

   Cook the pastina separately according to the package directions. Drain it.

8. 8

   Immediately mix the hot drained pastina with the butter, egg yolk, and salt to taste, until glossy and buttery.

9. 9

   If desired, adjust the broth to taste: add soy sauce or MSG for more salt and umami, additional fresh ginger or ginger paste for more ginger flavor, 1–2 teaspoons rice wine vinegar for brightness, chili oil for heat, or a tiny drizzle of sesame oil for richness. Taste and adjust as needed.

10. 10

    For a thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Slowly stir the slurry into the simmering broth.

11. 11

    Divide the buttered pastina among serving bowls. Ladle the broth and meatballs over it, then finish with sliced green onion and chili oil to taste.

Notes

The creator describes this as a newer recipe still being perfected and encourages customizing the broth to taste. Pastina quantity, meatball white pepper, green onion finishing quantity, and optional adjustments are given as ranges or to taste; quantities above retain those ranges or notes. Pastina package cooking time is not specified.

Nutrition per serving

• soup
• main
• dinner
• comfort food
• American Chinese-inspired
• stovetop
• pork
• customizable