Has anyone else noticed that my past five posts have all been sweets? I can’t explain how that happened since that’s neither representative of how we eat nor what I planned to focus on in this space, although planning and this blog haven’t been bedfellows since…ever. Adding insult to injury I come today bearing a recipe that appears to skip past summer altogether, but I promise that’s not quite the case.

True, although temperatures are still holding in the 80s, there’s a hint of fall in each breeze and slightly cooler evenings are pulling my appetite toward soups and other autumnal fare. This pork meatball soup is an appropriate bridge between the seasons not only because it is warm yet light, but because the homemade broth was boiled down with leftover corn cobs, adding a delightful and perhaps even surprising sweetness.

Another little surprise is the soy sauce-spiked mushrooms. They may look unassuming but add an intense pop of flavor and keep your taste buds on their toes. (<–that metaphor didn’t quite work, body part-wise.) The bok choy is prepared as simply as possible for the genuine cabbage-lovers out there. I often cook down my brassicas to the point they begin to caramelize, but here they are sautéed without so much as a pinch of salt so you’re left with nothing but their clean, vegetal flavor – a mild but perfect balance of sweet and bitter. I’ve also boiled the baby bok choy for this recipe, and while I think I may have enjoyed that version even more I wouldn’t normally prepare it that way because it dirties another pot. If only you knew how many kitchen decisions I make based on the clean-up factor.

Pork Meatball Soup with Bok Choy and Mushrooms

1/2 c bread crumbs
1/4 c milk
2 tbsp soy sauce, plus a big splash for the mushrooms
1 lb ground pork
1 small onion, grated
2 tbsp sesame seeds
1/4 c finely chopped fresh parsley
4 c chicken or vegetable stock (preferably homemade and bonus if made with corn cobs)
4 c sliced cremini mushrooms
2 bok choy, cut into 1-inch slices, or 4 baby bok choy
sunflower oil, or other neutral oil
handful fresh cilantro leaves, to garnish
sriracha, for serving

1. Pour the milk and soy sauce over the bread crumbs in a medium bowl. After a minute, add the pork, onion, sesame seeds, and parsley and use your hands or a wooden spoon to mix until roughly evenly distributed. Form into 1 1/2 tablespoon-sized balls.

2. Bring the stock to a boil, add the meatballs, cover, reduced heat, and simmer until cooked through, about 15 minutes.

3. Meanwhile, cook the vegetables. Coat the bottom of a large pan over medium-high heat with oil. Once hot, add the mushrooms a give a quick stir to coat evenly. Cook until a deep golden-brown, stirring only a handful of times. Remove from heat, add a big splash of soy sauce, and stir so it absorbs evenly.

4. Move the mushrooms to a plate, add a little more oil to the pan, and stir in the bok choy. Sauté until crisp-tender, about five minutes. Add the mushrooms and bok choy to the soup, garnish with cilantro, and serve hot.

Serves 4-6