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.
Perfect Chinese Meatball Soup
- 1 ½ pound ground pork (minced pork) - or ground pork tenderloin
- 1 tablespoon ginger - fresh, finely chopped
- 1 tablespoon green onions (scallions or green shallots) - finely chopped
- 1 tablespoon cilantro (coriander) - finely chopped
- 2 tablespoons chili sauce (chilli sauce in British English)
- Pinch salt
- Pinch ground black pepper
- 1 ¼ pounds bok choy
- 6 cups chicken stock (chicken broth or chicken bouillon) - preferably homemade
- 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.