Porkball and Vegetable Soup
Warm up your soul with this hearty and nutritious Porkball and Vegetable Soup—a satisfying, one-pot wonder perfect for family dinners or cold-weather comforts. This recipe features tender, flavorful pork meatballs seasoned with garlic, green onion, and soy sauce, simmered in a rich, aromatic broth alongside vibrant vegetables like carrots, celery, potatoes, and zucchini. Packed with wholesome ingredients and ready in under an hour, this soup strikes the perfect balance of protein and veggies. Garnished with fresh parsley for a pop of color and flavor, it’s a comforting dish that’s as nourishing as it is delicious. Ideal for weeknight meals or meal prep, this easy porkball soup recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams ground pork
- 2 cloves garlic, minced
- 2 stalks green onion, finely chopped
- 1 tablespoon soy sauce
- 1 egg
- 50 grams breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and cubed
- 1 medium zucchini, sliced
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large bowl, combine the ground pork, minced garlic, green onion, soy sauce, egg, breadcrumbs, salt, and black pepper. Mix thoroughly until well combined.
Form the pork mixture into small meatballs, about 1 inch in diameter, and set them aside.
In a large pot, heat the vegetable oil over medium heat. Add the meatballs in batches and cook until they are browned on all sides, about 5 minutes. Remove the browned meatballs from the pot and set aside.
In the same pot, add the carrots, celery, and potatoes. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the chicken or vegetable broth and add the bay leaf. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and carefully add the meatballs back into the pot. Simmer for 15 minutes, or until the meatballs are cooked through and the vegetables are tender.
Add the zucchini slices to the soup and cook for an additional 5 minutes.
Taste the soup and season with additional salt and pepper, if needed. Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 9640 mg | 419% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 27.3 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 522 mg | 40% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3927 mg | 84% | |
*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.
