Kale is just one possibility for bulking out this supper of pork balls and broth. I use it because I like the fullness of its leaves with the smooth pork balls. You could use any member of the greens family, and particularly Savoy cabbage. The important bit is not to overcook the greens.

　　

Ingredients

enough for 3 to 4

　　

For the Pork Balls

ground pork – 14 ounces (400g)

　　small, hot chiles – 2

　　green onions – 4

　　garlic – 2 cloves

　　parsley – 6 bushy sprigs

　　mint – 6 bushy sprigs

　　a little oil

　　

For the Soup

chicken stock – 4 cups (a liter)

　　kale leaves – 4 1/2 ounces (125g)

　　

Step 1

Put the pork into a mixing bowl. Finely chop the chiles and add them with their seeds to the pork. Chop the green onions, discarding the roots and the very darkest tips of the leaves, peel and crush the garlic, and add with the green onions to the pork. Pull the parsley and mint leaves from their stems and chop coarsely, then add to the pork mixture with a generous seasoning of salt. Mix thoroughly, then roll into about sixteen balls.

　　

Step 2

Warm a shallow film of oil in a nonstick pan and add the pork balls, and cook until they are nicely toasted all over.

　　

Step 3

Pour the stock into a saucepan and bring to a boil, season carefully with salt and black pepper, then lower in the pork balls. Decrease the heat and simmer for five to seven minutes, until they are cooked through.

　　

Step 4

While the balls are cooking, pull the kale leaves from their tough stalks and cook them briefly—about one or two minutes only—in boiling salted water, then drain (don’t be tempted to cook them in the stock). Lower the kale into the soup and serve immediately.

　　Tender