This Asian Meatball Noodle Soup is a healthy and quick weekday dinner. Pork meatballs simmered in chicken broth with cabbage and topped with rice noodles, chili garlic hot sauce, and fresh cilantro. A deliciously easy and comforting soup!
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Once the cold weather creeps in, I start making soups. Soups are one of the greatest inventions of all time. because it can be made in one pot. One pot meals are pure genius.
I especially love a one pot Asian noodle soup. With flavors are so clean and fresh, this chicken soup is really comforting on a cold, winter’s day.
Super loaded with protein and healthy vegetables, it’s an ideal addition to a healthy meal plan.
Delicious pork meatballs in a soup
This recipe is my version of the Chinese Lion’s Head soup, but with a little extra somethin’, somethin’ (aka noodles). I mix chopped cabbage in the meatballs, make them into smaller balls, and cook them directly in the broth.
Any type of Chinese cabbage (napa or bok choy) or a green cabbage can be used here. Typically I use napa or bok choy in this recipe, but only had green cabbage on hand so I used it for both the meatballs and the soup.
Be creative with this unique meatball soup
Feel free to add whatever veggies you want to the broth while the meatballs are cooking. Thinly sliced or chopped carrots, red bell peppers, spinach, kale, and broccoli would all be great additions to this chicken noodle soup.
Use whatever is in season and in the refrigerator. If you don’t eat pork, change it to ground chicken or turkey. Leave out the noddles if you want a low carb option.
Go crazy and make it your own. I promise, I won’t be offended.
Tips for using and storing fresh ginger:
My ginger always goes bad before I can use it up, so I freeze it to keep it fresh. All you do is put a whole piece of unpeeled ginger in a freezer proof bag or in freezer proof plastic wrap.
When you want to use it, just grate it frozen on a Microplane Zester/Grater
and when finished, wrap it up and put it back in the freezer. No need to thaw or peel the ginger before grating.
I’ve kept fresh ginger in the freezer for up to 6 months with no problems.
So brave the cold winter by making some comforting Asian Meatball Noodle Soup and keep warm! Please let me know in the comments how you like the soup and what different vegetables you used.
Asian Meatball Noodle Soup
Ingredients
FOR THE MEATBALLS:
- 1 pound ground lean pork
- 2 cups green or Chinese cabbage, finely shredded and chopped
- 2 green onions, finely minced
- 2 tablespoon fresh grated ginger
- 2 tablespoon organic Nama Shoyu or regular soy sauce
- 2 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon garlic, finely minced
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
FOR THE SOUP:
- 2 cups green or Chinese cabbage, chopped
- 8 cups homemade or pre-made chicken broth
- 1 tablespoon organic Nama Shoyu or regular soy sauce
- 8 oz rice noodles, cooked according to package directions and rinsed well.
- toasted sesame oil, to drizzle on top
optional: chopped cilantro and Thai garlic chili sauce
Instructions
FOR THE MEATBALLS:
- In a large bowl, combine all of the meatball ingredients and mix until well combined (I use my hands).
- Cover and place mixture in refrigerator for at least 30 minutes.
FOR THE SOUP:
- In a large pot, bring broth to a simmer over medium heat. Reduce heat to low.
- Form meatballs into balls (about golf ball size) by hand and drop them into the hot broth.
- Cook for 3-4 minutes, then gently stir in the cabbage. Cook for another 10-15 minutes, or until the meatballs and cabbage are fully cooked.
- Gently stir the Nama Shoyu or soy sauce into the broth. Keep warm until ready to serve.
- When ready to serve, place desired amount of cooked noodles in a bowl and ladle the broth and meatballs over them. Drizzle a small amount of sesame oil on top.
optional: top with cilantro and add garlic chili sauce to taste.
Recipe Notes & Tips:
- Can top soup with a little fish sauce too!
Heidi says
Delicious, thank you! During COVID-19, found a single package of ground pork when shelves were vacant. Added anise seed, whole All Spice, enoki mushrooms, and Chinese pork dumplings as well as baby bok choy and napa cabbage to your base Asian Meatball Soup. Chinese wine and the sesame oil are key in the soup. Now in regular rotation. Thank you!
Karrie says
Thank you so much Heidi and so delighted you liked the recipe!
Effa Darham says
Hi, I am a Muslim but I love Chinese food. I went through your recipe and I decided to try but I changed the meatball to beef.
Other then the Meatball, I used all other ingredients in your recipe. It was simple and yummy and my kids couldn’t help asking for 2nd and 3rd servings😀. Thanks to you 👍
Karrie says
That’s wonderful Effa and I’m so happy you and the family loved it! I’ll try it with beef meatballs next time too! Thank you so much and I really appreciate you taking the time to leave a review 🙂
Monica says
The recipe looks simple enough. Will definitely give it a try. Do you think I could freeze them as well? Thanks!
Karrie says
The recipe is super easy Monica! Yes, you can freeze the meatballs up to 3 months, either on their own in a freezer proof container or bag or freeze them in the soup broth only. If freezing them in the broth, make sure all the greens and noodles are removed because they don’t freeze too well. Enjoy and please let me know how you like it!
Gina L Ruff says
This is delicious! Didnt have all the ingredients, but made do.
I emailed a photo to you. Thanks tor posting! Husband raved about it!
Karrie says
Thank you so much Gina and loved that the Hubby raved about it! Y’all made my day!!
Jeff Flieth says
A little fish sauce puts it over the top!
Karrie says
Thanks for the tip Jeff! I love fish sauce and trying that next time!
Jeanne Monroe says
This was yummy!! I didn’t have exactly the same veggies but, more importantly, the meatballs were just what I was expecting! Tasted so good, and just like going out to an Asian soup spot. I had pea pods, bok choy, mushrooms, sheddred carrots, cabbage and broccoli for the veggies. And of course the rice noodles, what a lovely light soup, and healthy!! Thank you!!!
Karrie says
You made my day Jeanne and thank you so much for taking the time to review the recipe! Super happy you liked it and LOVE all the veggies you added.Trying the pea pods and mushrooms in mine next time I make it!
Cheyanne says
This sounds perfect right about now! Great photos by the way!
[email protected] says
Thanks so much Cheyanne! BTW, love your blog. Fantastic recipes and beautiful photography.