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It’s soup season, people. You’ve already switched on your space heater and donned some practically arctic-proof pajamas—all that’s left is to whip up a soothing cold-weather supper. For an antidote to drafty windows and looming snow storm clouds, look to James Beard Award winner Christopher Kimball and his recipe for Vietnamese meatball and watercress soup.
The Milk Street maestro starts by quickly assembling pork meatballs flavored with the usual suspects of Vietnamese cooking—scallion whites, fish sauce, ginger, and white pepper. While the meatballs firm up in the fridge, he builds a basic soup base with onion, garlic, and store-bought chicken stock (yes, really). Then, he simmers the meatballs in the broth before adding a bunch of peppery watercress and a healthy dose of fish sauce to the soup. It’s pretty much a weighted blanket in a bowl, and it all comes together in well under an hour. Get the recipe and make it tonight.
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Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.
