Chinese · Dinner
Pork Meatball Soup
Pork meatballs made with ginger, scallion and Shaoxing wine simmer in chicken broth with napa cabbage and ginger slices, finished with sesame oil and scallion. A Cantonese home-style soup, clear-brothed and gently seasoned, served hot in a deep bowl.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
398Calories
31.8gProtein
25.9gFat
8.9gCarbs
2.9gSugar
1.6gFiber
1215mgSodium
132mgChol
8.9gSat Fat
720mgPotassium
85mgCalcium
2.4mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
rich-umami
hidden-gems
low-calorie
Instructions
1
Prep
Combine ground pork, grated ginger, scallion, shaoxing wine, soy sauce, cornstarch and salt in a bowl; mix until tacky. Roll into 5 to 6 walnut-sized meatballs.
2
Heat
Bring chicken stock and fresh ginger slices to a gentle boil over medium-high heat, about 3 minutes, until steadily bubbling.
3
Heat
Lower meatballs into simmering stock, reduce to medium-low, and poach uncovered for 8 minutes until they float and show no pink inside.
4
Plate
Add napa cabbage and remaining salt; simmer 3 minutes until wilted. Stir in scallion, sesame oil and white pepper. Ladle into a deep bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork mince
- 2 tsp2 tsp fresh ginger
- 44 scallions
- 2 tsp2 tsp shaoxing wine
- 1 tsp1 tsp soy sauce
- 1 tsp1 tsp cornstarch
- 1/2 tsp1/2 tsp salt, divided
- 2 1/2 cups600ml chicken stock
- 2 cup140g napa cabbage
- 44 thin slices fresh ginger
- 1 tsp1 tsp sesame oil
- pinch white pepper
