• 3/4 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
• 1 tablespoon olive oil
• 1/2 pound sliced fresh mushrooms
• 6 cups chicken broth
• 1/4 cup soy sauce
• 2 tablespoons chili garlic sauce
• 3/4 teaspoon pepper
• 1 package (14 ounces) extra-firm tofu, drained and cut into 1/4-inch cubes
• 1 can (8 ounces) bamboo shoots, drained
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/2 cup white vinegar
• 1/3 cup cornstarch
• 1/3 cup cold water
• 2 teaspoons sesame oil
• Finely chopped green onions

In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm.

Add the broth, soy sauce, chili garlic sauce and pepper read more

Meatballs

• 1 pound ground beef
• 1 pound sweet Italian sausage bulk or removed from the casing
• 1 cup grated Parmesan cheese
• 2/3 cup Italian bread crumbs
• 2 large eggs
• 3 tablespoons chopped chives
• 2 teaspoon fresh thyme leaves
• 2 cloves garlic minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoon olive oil

Soup

• 1 bunch Swiss chard or spinach
• 2 tablespoon olive oil
• 1 large onion chopped finely
• 3 large carrots diced to 1/2-inch chunks
• 8 cups chicken stock
• 1 cup dry white wine
• 1 bay leaf
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup orzo pasta about 8 ounces or another small pasta

To Finish

• Additional salt and pepper to taste
• Grated parmesan cheese

Instructions

Make the meatballs by combining the beef, sausage, parmesan, bread crumbs, egg, chives, thyme, garlic, salt and pepper in a large bowl. Massage ingredients together read more