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Home Ground Pork Recipes / Pork Mince Recipes

Perfect Chinese Meatball Soup

chinese_meatball_soup

picture of Chinese Meatball Soup ready to serve

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I have another soup recipe for you. Today’s dish is an Asian meatball and cabbage soup, Chinese Meatball Soup also called Lion’s Head Soup. It’s delicious and if you’re getting tired of your run-of-the-mill chicken soup this flu season, make this. It’ll mix things up for your taste buds, and you’ll end up loving something that you would never have thought to make and no doubt make it over and over again. Trust me. Even though there are no noodles or potatoes to speak of, the greens and meat are so hearty. You won’t miss them.

chinese_meatball_soup

Perfect Chinese Meatball Soup

Eleanor CraigEleanor Craig
This Chinese Meatball Soup also called Lion’s Head Soup is so delicious, you’ll end up loving this dish.
5 from 1 vote
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Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Soup
Cuisine Chinese
Servings 4 people
Calories 607 kcal

Ingredients
 
 

  • pork mince1 ½ pound ground pork (minced pork) - or ground pork tenderloin
  • ginger1 tablespoon ginger - fresh, finely chopped
  • Green onions isolated on white1 tablespoon green onions (scallions or green shallots) - finely chopped
  • big bunch of fresh green cilantro isolated1 tablespoon cilantro (coriander) - finely chopped
  •  
    1 tablespoon rice wine vinegar
  • Red chili pepper and sauce on white background2 tablespoons chili sauce (chilli sauce in British English)
  • wooden bowl of saltPinch salt
  • Ground black pepper pile, paths, topPinch ground black pepper
  • Bok choy vegetable on white background1 ¼ pounds bok choy
  • bowl of fresh chicken broth6 cups chicken stock (chicken broth or chicken bouillon) - preferably homemade
  •  
    1 splash Oil - for the soup pot

Instructions
 

  • Mix together the meat with everything else except the cabbage. Shape into 8 large, firm meatballs.
  • Rinse, drain and shred the cabbage. In a deep stockpot, add the oil and stir fry the cabbage for 1-2 minutes, seasoning with salt and pepper if desired.
  • Pour in the stock and bring to a boil. Add the meatballs.
  • Cover and simmer gently for 2 hours, skimming any scum off the surface from time to time.
  • Now the soup is ready to serve. However, if you have the time, let it cool and sit in the fridge overnight. Remove the solidified fat before reheating.
  • Serve in a big bowl with 2 meatballs per person. Garnish with extra cilantro if desired.

Nutrition

Calories: 607kcalCarbohydrates: 18gProtein: 40gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 133mgSodium: 803mgPotassium: 1263mgFiber: 2gSugar: 8gVitamin A: 6429IUVitamin C: 67mgCalcium: 187mgIron: 3mg
Have you tried this recipe?Please leave a rating and comment.
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