Curried pork meatball soup with coconut milk

Ingredients

• 
  -450 g (1 lb.) of duBreton Ground Pork
• -2 cloves of garlic, chopped
• -15 mL (1 tbsp.) of fresh ginger, minced
• -1 egg
• -125 mL (½ cup) of bread crumbs
• -Freshly ground salt and pepper
• -750 mL (3 cups) of chicken broth
• -398 mL (14 oz.) can of coconut milk
• -30 mL (2 tbsp.) of red curry
• -1 carrot, sliced into thin rounds
• -500 mL (2 cups) of spinach
• -1 green onion, minced
• -30 mL (2 tbsp.) of Thai basil, minced
• -1 lime, quartered
• -250 mL (1 cup) of bean sprouts

Preparations

1. In a large bowl, mix the meat with the garlic, ginger, egg and breadcrumbs. Season to taste.
2. Form into balls approximately 2 cm (¾ in.) in diameter.
3. In a large pot, stir together the chicken broth and coconut milk. Add the red curry and season to taste. Bring to a boil and then simmer for 10 minutes.
4. Place the meatballs in the broth-curry mixture and continue cooking for 5 minutes.
5. Add the vegetables and cook for 3 to 4 more minutes.
6. Stir gently, adjust the seasoning and serve garnished with the Thai basil and with lime wedges and bean sprouts on the side for guests to use as they like.