1 lb (500 g) ground pork
½ cup (125 mL) cooked Thai Kitchen Jasmine Rice
½ tsp (2 mL) each Club House Ground Ginger and Club House Ground Coriander
3 tsp (15 mL) minced fresh garlic, divided
½ tsp (2 mL) Thai Kitchen Premium Fish Sauce
Zest and juice of 1 lime
1 tbsp (15 mL) canola oil
6 cups (1.5 L) Kitchen Basics Original Chicken Cooking Stock
1/3 cup (75 mL) orzo pasta
5 oz (140 g) chopped spinach
Mix ground pork, rice, ginger, coriander, 1 tsp (5 mL) minced garlic, fish sauce and lime zest.
Form into small meatballs and bake on parchment lined baking sheet at 350°F (180°C) for about 20 minutes or until fully cooked through. Drain on paper towels and set aside.
Sauté remaining 2 tsp (10 mL) of minced garlic in canola oil in large pot until fragrant (about a minute).
Add chicken stock and bring to a boil. Add in orzo and boil gently until orzo is cooked, about 10 minutes.
Add chopped spinach and meatballs and heat through. Serve with a squeeze of lime.