Today’s Ginger Pork Meatball Soup is a comforting, flavorful dish perfect for those who love the zing of fresh ginger! This hearty, Asian-inspired soup is packed with umami from tender ginger and garlic-infused pork meatballs, complemented by a savory broth that’s both slightly sweet and satisfyingly salty.
The addition of baby bok choy and carrots brings a touch of natural sweetness along with a boost of essential vitamins and minerals. Fun fact: bok choy, a variety of Chinese cabbage, is an excellent source of vitamins A, C, K, and folate! Enjoy this nourishing and delicious recipe!
INGREDIENTS
For the meatballs:
- 1 tbsp vegetable oil
- 1 lb lean ground pork
- ¼ cup plain breadcrumbs
- 2 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tbsp soy sauce
- 1 large egg
- ½ tsp black pepper
For the soup:
- 4 cups low-sodium chicken broth
- 2 cups water
- 3-inch piece ginger, sliced into matchsticks
- 4 cups (3-4 bunches) baby bok choy, chopped
- 2 medium carrots, chopped
- ½ cup green onions, chopped
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp sugar
- ¼ tsp sesame oil
INSTRUCTIONS
- In a large pot, combine the chicken broth and water with the sliced ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. While the broth simmers, prep the vegetables and form the meatballs.
- To make the meatballs, combine the ground pork, breadcrumbs, garlic, ginger, soy sauce, egg, and black pepper in a large bowl. Mix well. Using a tablespoon, scoop out heaping spoonfuls of the mixture to form meatballs.
- Heat 1 tbsp of vegetable oil in a large sauté pan or 12-inch cast-iron skillet over medium-high heat. Brown the meatballs, turning them once, about 1-2 minutes per side. They don’t need to be fully cooked through. Remove from the pan and place on a paper towel-lined plate to drain. Set aside.
- Return to the simmering pot of broth. Remove the ginger slices with a slotted spoon, or leave them in if you prefer a stronger ginger flavor. Add the meatballs, bok choy, and carrots to the pot. Stir to combine, then bring the broth back to a boil. Once boiling, reduce the heat to a simmer. Cook uncovered for 10-15 minutes, until the vegetables are tender and the meatballs are cooked through.
- Stir in the green onions, soy sauce, rice vinegar, sugar, and sesame oil. (You can mix these together in a measuring cup while the soup simmers.) Taste and adjust the seasoning as needed.
- Serve and enjoy!
NOTES
- If the broth evaporates too much, add more water or broth to adjust the soup’s consistency. Keep in mind that bok choy will wilt as it cooks.
- Nutritional information is based on one serving, with the recipe yielding six servings.
