Asian Meatball Noodle Soup

Pork meatballs simmer in chicken broth with cabbage, topped with delicious rice noodles, chili garlic hot sauce, and fresh cilantro for a deliciously healthy and easy soup.

Course Soup

Cuisine Asian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings servings

Calories 575kcal

Author Karrie | Tasty Ever After

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
½ teaspoon salt
¼ 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

US Customary - Metric

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.

Notes

Can top soup with a little fish sauce too!

Nutrition