Chinese Cabbage Bok Choy and Pork Meatball Soup
Warm up with a comforting bowl of Chinese Cabbage Bok Choy and Pork Meatball Soup, a heartwarming dish perfect for any season. This recipe features tender, flavorful pork meatballs infused with fresh ginger, garlic, and sesame oil, simmered in a savory broth alongside vibrant Chinese cabbage and bok choy. The broth, enriched with chicken stock and aromatic browned bits from seared meatballs, creates a depth of flavor that feels both nourishing and indulgent. Ready in under an hour, this hassle-free soup strikes the perfect balance between light and hearty, making it an ideal option for weeknight dinners. Garnished with fresh cilantro for a pop of brightness, this dish is as visually stunning as it is delicious. Packed with wholesome ingredients, it’s a true crowd-pleaser that’s brimming with umami goodness.
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Recipe Information
Ingredients
- 500 g ground pork
- 3 stalks green onions (finely chopped)
- 3 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp salt
- 0.5 tsp white pepper
- 1 large egg
- 3 tbsp breadcrumbs
- 300 g bok choy (chopped into large pieces)
- 300 g Chinese cabbage (chopped into large pieces)
- 6 cups chicken broth
- 2 cups water
- 1 tsp vegetable oil
- 2 tbsp fresh cilantro (chopped, optional)
Instructions
In a large bowl, combine ground pork, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, white pepper, egg, and breadcrumbs. Mix thoroughly until well combined.
Using your hands, form the pork mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.
Heat vegetable oil in a large pot over medium heat. Once hot, gently add the meatballs in batches and sear them until golden brown on all sides. Remove and set aside.
In the same pot, pour in the chicken broth and water. Bring to a boil and scrape any browned bits from the bottom of the pot for extra flavor.
Reduce the heat to medium-low and gently add the meatballs back into the pot. Let them simmer for about 10 minutes or until fully cooked.
Add the chopped bok choy and Chinese cabbage to the pot. Simmer for an additional 5-7 minutes, or until the vegetables are tender but still slightly crisp.
Taste the soup and adjust seasoning if needed by adding a pinch of salt or additional soy sauce.
Ladle the soup into bowls and garnish with chopped fresh cilantro if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.2 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1089 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
