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Ginger Meatball and Vegetable Soup

Ginger Pork Meatball Soup
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Warm up your soul with this aromatic, savory, comforting Ginger Meatball and Vegetable Soup. With savory, tender meatballs floating in an irresistible broth, you will fall in love with all of the layers of flavor.

  • Author: Nicole Stover
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Simmering
  • Cuisine: Asian-American

Ingredients

Units Scale

Ginger Meatballs

  • 1 pound ground pork, turkey, or chicken
  • 1/2 cup plain panko breadcrumbs
  • 1 large egg
  • 1 tablespoon grated ginger
  • 1/3 cup cilantro, chopped
  • 4 scallions, chopped
  • 1 garlic clove, grated
  • 1 1/2 tablespoons less sodium soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon kosher salt
  • 1/4 crushed red pepper flakes, or more to taste
  • 1/8 teaspoon white pepper (can substitute with black pepper)

Ginger Meatball and Vegetable Soup

  • 8–10 cups chicken broth
  • 1/2 yellow onion, thinly sliced
  • 3 carrots, cut on a diagonal
  • 2 stalks celery, cut on a diagonal
  • 1 tablespoon ginger, grated
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes, or more to taste
  • 2 tablespoons less sodium soy sauce
  • 1 head bok choy, thinly sliced
  • 4 ounces shiitake mushrooms, sliced
  • 1/3 cup cilantro, chopped
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon neutral oil
  • 1 package vermicelli rice noodles prepared according to package directions, optional

Instructions

Ginger Meatballs

  1. Add all of the ingredients for the meatballs to a bowl. Gently mix to just combine.
  2. Heat a small skillet over medium heat with a little oil. Pinch off a piece of the meatball mixture and slightly flatten. Brown both sides and allow the meat to cook through. Taste, and adjust seasoning if needed.
  3. Use a teaspoon to scoop out the meatball mixture and roll into mini meatballs. Place on a baking sheet.
  4. Allow the meatballs to refrigerate while you prepare the soup so they can firm up.

Ginger Meatball and Vegetable Soup

  1. Heat a large Dutch oven on medium heat with 1 Tbsp. oil. Add the onions, carrots, and celery. Let cook for 3-5 minutes until the onions are translucent. 
  2. Add the garlic, ginger, and crushed red pepper flakes. Cook for 60 seconds until fragrant.
  3. Add the soy sauce, and broth. Stir to combine. Let the soup come to a simmer and cover.
  4. Allow the soup to cook until the vegetables are tender, about 30 minutes.
  5. With the soup simmering, gently drop a few meatballs at a time into the soup until they’ve all been added. Carefully stir.
  6. Add the shiitake mushrooms and bok choy. Cover and let the soup cook for 10 minutes or until the meatballs are cooked through and the bok choy is wilted.
  7. Stir in the rice wine vinegar and cilantro. Taste and add any additional seasoning.
  8. To serve, add the rice noodles to the bottom of a bowl if using. Top with the soup.

Notes

  1. The meatball mixture will be on the wet side. Allow them to refrigerate to firm up prior to cooking.
  2. Ground pork, chicken, or turkey will all work for this recipe. 

Find it online: https://beachgirlgrills.com/ginger-meatball-and-vegetable-soup/