The Forgotten 1930s Survival Soup Balls. Make It Once, Eat for 2 Years.

Ingredients

• 1 medium Zucchini (finely diced to mint‑size pieces)
• 1 cup White Button Mushrooms (cleaned and finely diced)
• 1 medium Carrot (finely diced)
• 2 cloves Garlic (pressed through a garlic press)
• 2 tablespoons Fresh Dill (finely chopped)
• 0.5 lb Pork Loin (cut into ~½ inch pieces)
• 1 large Egg (beaten)
• 1 cup Cooked White Rice (cooled)
• 1 tablespoon Butter (for searing)
• 1 teaspoon Salt (seasoning)

Instructions

1. Dice the vegetables

   Trim the ends off the zucchini, mushrooms, and carrot. Using a chef’s knife, dice each vegetable into very fine, mint‑size cubes. Press the garlic through a garlic press and finely chop the dill.

   Time: PT15M

2. Dry the vegetables

   Spread the diced vegetables in a single thin layer on a parchment‑lined baking sheet. Place in a pre‑heated oven at 225°F. Prop the oven door open with a wooden spoon to allow moisture to escape. Dry for 1–2 hours, until the vegetables are leathery and reduced to about one‑third of their original volume.

   Time: PT1H30M

   Temperature: 225°F

3. Prepare the pork

   While the vegetables dry, cut ½ lb pork loin into roughly ½‑inch cubes. Season lightly with salt.

   Time: PT5M

4. Sear the pork

   Heat a skillet over medium‑high heat, add 1 Tbsp butter, and add the pork pieces. Sear until a deep brown crust forms (Maillard reaction), about 8–10 minutes, stirring occasionally to brown all sides.

   Time: PT10M

   Temperature: 350°F

5. Blend pork and egg

   Transfer the seared pork to a blender or food processor. Pulse briefly, keeping the texture coarse. Add the beaten egg and pulse just enough to coat the meat pieces, creating a protein matrix.

   Time: PT5M

6. Combine all components

   In a large mixing bowl, combine the dried vegetables, the pork‑egg mixture, and 1 cup cooked white rice. Mix by hand until evenly distributed.

   Time: PT5M

7. Form and wrap the soup balls

   Cut plastic wrap into 6 × 6 inch squares. Place about 1 Tbsp of the mixture in the center of each square, bring the corners together, twist tightly, and squeeze out any air pockets. Seal each ball firmly.

   Time: PT10M

8. Freeze to set

   Place the wrapped balls on a tray and freeze for at least 2 hours, or until completely solid. Store in the freezer for up to 2 years.

   Time: PT2H

9. Rehydrate and serve

   Boil about 10 oz (300 ml) of water. Unwrap a frozen ball, drop it into the boiling water, and stir for 60 seconds until the ball expands, the rice softens, and the vegetables rehydrate. Serve hot.

   Time: PT1M

   Temperature: 212°F

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

9 g

Fat

2 g

Fiber

2 g