Hey there! Today’s Ginger Pork Meatball Soup recipe is a delectable, heartwarming comfort food especially for those who love fresh ginger!
This filling, Asian-inspired soup is loaded with umami flavours from the plump ginger (and garlic) pork meatballs and flavourful broth that’s both deliciously salty and slightly sweet.
The addition of tasty baby bok choy and carrots adds more sweet vegetable notes as well as nourishing vitamins and minerals. Did you know that bok choy (a type of Chinese cabbage) is rich in nutrients such as vitamins A, C, K and folate?
I hope you enjoy this recipe!
How do you make this meatball soup recipe?
(Full ingredient amounts and instructions available in the recipe card down below).
Add the chicken broth, water, and sliced ginger into a large pot. Bring the liquid to a boil before reducing the heat to a low simmer (first photo). Let it simmer while you prepare the other ingredients.
Combine the meatball ingredients (ground pork, breadcrumbs, garlic, ginger, soy sauce, egg, and black pepper) in a large bowl.Form heaping tablespoon sized meatballs (second photo).
In a large sauté pan or iron-cast skillet at medium-high heat, brown the meatballs in one tablespoon of vegetable oil, about 1-2 minutes per side. (third photo). Remove from the skillet onto a paper-towel lined plate or cutting board (not shown).
Remove the sliced ginger from the broth (or leave it in if you love ginger). My husband and I love the spicy taste of ginger so we tend to always leave it in (first photo).
Add in the meatballs, bok choy, and carrots and bring the broth to a boil before reducing it to a simmer for 10-15 minutes, until the pork is cooked and vegetables are tender (second photo).
Stir in the remaining ingredients (green onions, soy sauce, rice vinegar, sugar, and sesame oil) into the soup. Ladle into bowls and enjoy!
Looking for more easy and simple soup recipes? Here are four more recipes.
- Carrot Orange Ginger Soup
- Curried Red Lentil Quinoa Vegetable Soup
- Dutch Vegetable Soup with Meatballs
- Lemon Dill Chicken Noodle Soup (made in the Instant Pot)
In summary, this ginger pork meatball soup recipe is:
- Delicious: This Asian-inspired soup is full of umami flavours. The juicy ginger pork meatballs, tender bok choy, and flavourful broth really shine in this recipe.
- Hearty and warming: It’s a wonderful meal to make on a cool day or evening to warm you up inside.
- Simple to make: Follow the uncomplicated instructions to easily make this filling soup in under an hour.
- Adaptable: Use ground turkey or chicken instead of pork and/or switch up the bok choy with other leafy Asian vegetables.
Did you make this easy recipe? Leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. Please share your recipe pictures!
Yield: 6
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ginger is the star of this delicious, simple, and comforting pork meatball soup recipe where tender bok choy is cooked in a savoury, flavourful broth.
Ingredients
For the meatballs:
- 1 tbsp vegetable oil
- 1 lb. lean ground pork
- ¼ cup plain breadcrumbs
- 2 garlic cloves, minced
- 1-inch ginger, minced
- 1 tbsp soy sauce
- 1 large egg
- ½ tsp black pepper
For the soup:
- 4 cups chicken broth (low sodium or no salt)
- 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, pour in the chicken broth and water along with the sliced ginger. Bring to a boil before reducing the heat to a low simmer (This is a good time to prep your vegetables before forming the meatballs).
- Make the meatballs by combining the meatball ingredients (ground pork, breadcrumbs, garlic, ginger, soy sauce, egg, and black pepper) in a large bowl.
- Measure out heaping tablespoon sized meatballs until the ground pork mixture is used up.
- In a large sauté pan or iron-cast skillet (I use a 12-inch skillet) at medium-high heat, pour in 1 tablespoon of vegetable oil and brown the meatballs, turning once to brown on two sides, about 1-2 minutes per side (the meatballs do not have to be fully cooked through).
- Remove from the skillet onto a paper towel lined plate or cutting board. Set aside.
- Return to the simmering pot of broth. Use a slotted spoon to remove the ginger slices (or leave them in if you love ginger!).
- Add the meatballs, bok choy, and carrots to the broth. Give the soup a mix to distribute the ingredients *(see first note). Bring the liquid back to a boil before reducing to a simmer. Cook uncovered for 10-15 minutes, until the vegetables are tender and the meatballs are cooked through.
- Finish by stirring in the green onions, soy sauce, rice vinegar, sugar, and sesame oil (I mix them together in a measuring cup while the soup is simmering). Enjoy!
Notes
- *If you think too much broth has evaporated, add in more broth or water. Remember that bok choy wilts as it cooks.
- Nutritional information is based on one serving for a total of six servings.
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 188Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 79mgSodium: 1203mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 21g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.
