Oriental Meatball Soup
Warm, comforting, and full of vibrant flavors, Oriental Meatball Soup is a hearty dish that brings together the best of Asian-inspired cuisine. Juicy pork meatballs, infused with aromatic ginger and garlic, simmer gently in a savory broth enriched with soy sauce, sesame oil, and a splash of fish sauce for bold umami notes. Fresh bok choy, tender shiitake mushrooms, and crisp carrots add color and texture, while silky rice noodles make it a satisfying meal. Ready in just under an hour, this soup is perfect for cozy weeknight dinners or as a soul-soothing bowl on chilly days. Garnished with fresh cilantro and a bright squeeze of lime, this flavorful dish will transport your taste buds straight to the heart of the Orient. Serve it steaming hot for a comforting and wholesome experience your family will love!
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Recipe Information
Ingredients
- 500 g ground pork
- 1 tsp ground ginger
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 4 stalks green onions, finely chopped
- 50 g bread crumbs
- 1 large egg
- 1.5 liters chicken or vegetable stock
- 200 g bok choy, chopped
- 1 large carrot, julienned
- 150 g shiitake mushrooms, sliced
- 150 g rice noodles
- 2 tsp fish sauce
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
In a large mixing bowl, combine ground pork, ground ginger, minced garlic, 1 tablespoon soy sauce, sesame oil, green onions, bread crumbs, and the egg. Mix thoroughly until all ingredients are well incorporated.
Form the mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.
In a large pot, bring the chicken or vegetable stock to a gentle boil over medium heat.
Carefully drop the meatballs into the boiling stock. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the meatballs are fully cooked and float to the surface.
Add the chopped bok choy, julienned carrot, and sliced shiitake mushrooms to the pot. Simmer for an additional 5 minutes until the vegetables are tender but still vibrant.
Meanwhile, cook the rice noodles according to the package instructions, then drain and set aside.
Stir in the remaining 2 tablespoons of soy sauce, fish sauce, lime juice, salt, and black pepper into the soup. Taste and adjust seasoning as necessary.
To serve, divide the cooked rice noodles among four bowls. Ladle the soup over the noodles, ensuring each bowl gets a generous portion of meatballs and vegetables.
Garnish with fresh cilantro and serve immediately with lime wedges if desired.
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 12164 mg | 529% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 20.0 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 658 mg | 51% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2195 mg | 47% | |
*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.
