Ingredients
2 servings
- •1.5 teaspoons cooking oil
- •0.5 pound ground pork
- •1 clove garlic, minced
- •4 cups peeled, seeded, and diced opo squash
- •1 teaspoon salt
- •2 (15 ounce) cans chicken broth
- •2 cups water
- •2 cubes chicken bouillon
- •1.5 teaspoons chopped fresh parsley
Instructions
- Heat oil in a wok or heavy pot over medium heat; gently cook and stir pork, breaking up meat as it cooks, until browned and crumbly, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add squash and salt; cover wok and cook, stirring 2 to 3 times, over high heat for 2 to 3 minutes.
- Mix chicken broth, water, and chicken bouillon to squash mixture and bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until squash is tender and transparent in the soup, 18 to 20 minutes.
- Remove wok from heat and cool soup slightly. Skim surface to remove accumulated fat. Stir parsley into soup, return soup to a boil, and remove from heat.
Nutritional Facts
Per 2 servings
- Calories: 336
- Carbohydrate: 13g
- Fat: 21g
- Fiber: 0g
- Protein: 26g
- Sugar: 2g