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!
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
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.
- 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
- 2 cups green or Chinese cabbage , chopped
- 8 cups homemade or pre-made chicken broth
- 1 tablespoon organic Nama Shoyu or regualr soy sauce
- 8 oz rice noddles , cooked according to package directions and rinsed well.
- toasted sesame oil , to drizzle on top
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.
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.