Pork and Spinach Noodle Soup
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
6 cups
- Serves:
- 4-6
ingredients
- 2 cups ham or 2 cups pork chops, cubed
- 4 cups chicken stock
- 4 cups baby spinach leaves
- 1 cup orzo pasta
- 1⁄4 cup onion, minced
- 1 egg, beaten
- 1 tablespoon lemon pepper seasoning
- 2 tablespoons cornstarch
- 2 tablespoons water
directions
- Heat 3 cups of the chicken stock to boiling.
- Add cubed pork, spinach, and pasta -- cook until pasta is tender.
- In another pan, heat the remaining 1 cup of stock until it is boiling.
- Mix the corn starch and water, then add to boiling stock. Stir until thickened, then remove from heat.
- Gently swirl in the egg into the thickened stock and do not stir until egg is set, 1-2 minutes.
- Carefully add the second pot with the egg mixture into the first pot once the pasta is done to your preference. Remove from heat and add lemon pepper seasoning.
- Allow to rest for 5-10 minutes before serving.
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RECIPE SUBMITTED BY
<p>Born and raised in Texas, came to the Seattle area in 1997 and never looked back. And while I was a 'neophyte foodie' in Dallas, I fear my fondness for food has only become chronic at this point. If it weren't for one very active Rottweiler, I'd be in serious trouble!</p>