I know April showers bring May flowers, but the trees outside my window are already blossoming. I don’t need any more rain, not after the last wonderfully warm weekend!
But since the weatherman predicted rain, it must come true. And when the temperatures drop and the skies fall, I crave soup. Something warm and filling to thaw my toes and unfreeze my fingers.
This time, I chose to add a little kick to the pot with a bit of Dijon mustard. I’m definitely not restricting this condiment to sandwiches and burgers anymore… You can’t see the characteristic yellow color, but it results in a delicious surprise when you bite into the mini-meatballs!
Dijon Pork Soup
If you double the recipe and save the leftovers, the Dijon seeps out into the broth and gives every spoonful that characteristic mustard taste. I actually preferred this slightly more, so I intentionally let the soup sit in the fridge overnight and reheated it the next night!
½ of a large onion, thinly sliced
1 clove of garlic, minced
3 c. of your favorite broth
½ lb. ground pork
¼ tsp garlic powder
¼ tsp salt
¼ tsp freshly ground black pepper
2 tbsp Dijon mustard
2-3 large handfuls of baby spinach
- In a medium pot, heat a tsp of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until it turns translucent, about 2-4 min. Turn the heat down to medium-low and continue cooking until the onion begins to turn golden, about 5-7 min more. Add the minced garlic and cook for 30-60 sec, until you can smell the garlic. Add the broth and reduce to a simmer.
- While the aromatics and broth simmer, mix the pork, garlic powder, salt, pepper, and Dijon in a medium bowl. Roll the seasoned pork into tiny balls, about ½-inch in diameter, and place the mini-meatballs onto tin foil.
- Once all of the pork has been shaped, add the mini-meatballs to the pot and let them cook for 3 min. Add the spinach and cook until it wilts. Serve hot.