Pork Meatballs and Seaweed Soup

I like to cook and do stuff  from scratch and that answers my craze with traditional bread-making. Which means, I will  try my best to stay away from bread machine or food processor, which make cooking and baking so much easier and instant but les fun and adventurous! I remember that in the past I was very intrigued with handmade bread and with how to knead bread dough. I failed a lot of times but would anyway tried again every time. Experience is the best teacher! It tells us our mistake, so we can avoid making the same mistake!

But I have to honestly confess how much I love the mini mincer I bought many years ago, which has been made into functioning only recently. With it I have made fish and pork meatballs. Very easy to use, but not without effort! And I can proudly claim that these meatballs are handmade! :-)

Recipe:

for the meatballs:

400 grams of picnic shoulder porkmeat

1 tsp salt 

1 tsp starch/tapioca flour

a pinch of white pepper 

for the soup:

a packet of dried seaweed.

1 1/2 - 2 liters of water

2-3 Tbs salt for the soup

a pinch of white pepper

Instructions:

1. Grind/mince porkmeat, using mini mincer or chopping knife. Add salt and pepper, stir well. Form meatballs, using hands.

2. Soak the dried seaweed in a large bowl, wash it a couple times. 

3. Boil water in large pan, bring it to simmer. Put in the meatballs for 1 minute and then insert the seaweed. Bring it to simmer and boil for 5 minutes. Add salt and pepper. Serve.