Vietnamese · Dinner
Meatball Soup with Vegetables
Vietnamese pork meatball soup built on a clear ginger-garlic broth simmered with fish sauce, featuring lean ground pork meatballs poached until firm, then finished with napa cabbage, carrot, and glass noodles. Topped with scallion and cilantro, served hot as a light, aromatic one-bowl meal.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
428Calories
32.1gProtein
18.9gFat
33.6gCarbs
6.8gSugar
2.9gFiber
2380mgSodium
135mgChol
6.7gSat Fat
720mgPotassium
75mgCalcium
3.1mgIron
1.1mcgVitamin B12
14mgVitamin C
gluten-free
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Mince 2 cloves garlic and grate 1 tsp ginger. Finely chop 1 scallion; reserve the other whole. Mix ground pork, half the fish sauce, minced garlic, grated ginger, chopped scallion, cornstarch, sugar, and black pepper by hand until sticky.
2
Build
Roll the pork mixture into 8 to 10 small meatballs about 1 inch across and set on a plate.
3
Simmer
Pour chicken stock into a saucepan with the whole scallion, remaining garlic, remaining ginger, and remaining fish sauce. Bring to a gentle simmer over medium heat for 3 minutes.
4
Poach
Lower meatballs into the simmering broth over medium-low heat and cook for 8 minutes until they float and show no pink when cut open.
5
Finish
Add napa cabbage, carrot, and glass noodles to the pot. Simmer over medium heat for 4 minutes until vegetables soften and noodles turn clear. Taste and stir in salt as needed, then ladle into a deep bowl. Scatter the reserved sliced scallion and cilantro leaves over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground pork
- 2 tbsp2 tbsp fish sauce, divided
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 44 scallions
- 4 cups960ml chicken stock
- 3.6 oz100g napa cabbage
- 2.2 oz60g carrot
- 2 oz56g dried glass noodles
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp cornstarch
- 1/2 tsp1/2 tsp salt
- a small handful of cilantro leaves
