Chinese Vegetable Soup with Shrimp and Pork Meatballs
Dive into a bowl of comforting *Chinese Vegetable Soup with Shrimp and Pork Meatballs*, a nourishing dish brimming with bold flavors and wholesome ingredients. This recipe combines tender handmade meatballs—crafted from a delicate blend of ground pork, succulent shrimp, and aromatics like ginger and garlic—with a vibrant medley of bok choy, shiitake mushrooms, and carrots. Simmered in a savory chicken or vegetable stock, this soup balances hearty protein with nutrient-packed vegetables for a satisfying meal. Optional noodles add a comforting carb component, while fresh cilantro and green onions provide the perfect finishing touch. Ready in under an hour, this one-pot wonder is ideal as a light dinner or a soothing lunch.
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Recipe Information
Ingredients
- 250 grams ground pork
- 150 grams raw shrimp, peeled and deveined
- 1 large egg
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 0.5 teaspoon ground white pepper
- 1 teaspoon salt
- 1 tablespoon ginger, finely grated
- 2 cloves garlic, minced
- 6 cups chicken or vegetable stock
- 3 cups bok choy, chopped
- 1 cup carrots, thinly sliced
- 1 cup shiitake mushrooms, sliced
- 3 stalks green onions, sliced
- 0.25 cup fresh cilantro, chopped (optional)
- 200 grams noodles (optional)
- 1 teaspoon vegetable oil
Instructions
In a mixing bowl, combine ground pork, finely chopped shrimp, egg, soy sauce, sesame oil, cornstarch, ground white pepper, 0.5 teaspoons of salt, grated ginger, and minced garlic.
Mix the meatball mixture thoroughly until well combined.
Form the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
In a large soup pot, heat 1 teaspoon of vegetable oil over medium heat.
Add the sliced carrots and shiitake mushrooms to the pot and sauté for 2-3 minutes until slightly softened.
Pour in the chicken or vegetable stock and bring it to a gentle boil.
Carefully drop the meatballs into the boiling broth one at a time.
Lower the heat to a simmer and cook the meatballs for 5-7 minutes, until they float to the surface and are fully cooked through.
Add the chopped bok choy and optional noodles, if using, and cook for an additional 4-5 minutes until tender.
Season the soup with remaining 0.5 teaspoons of salt, or more to taste.
Garnish the soup with sliced green onions and chopped fresh cilantro before serving.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2109 mg | 92% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 198 mg | 15% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 929 mg | 20% | |
*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.
