Pork Meatballs and Napa Cabbage Soup
Pork Meatballs and Napa Cabbage Soup
Ingredients
For the Meatballs
- 1 pound ground pork, 80/20 lean
- 1 egg yolk, large
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Soup
- 6 cups chicken broth, low sodium
- 1 pound napa cabbage, cored and chopped, separating crisp white parts from tender leaves
- 2 ounces long bean vermicelli, or glass noodles
- 2 scallions, thinly sliced, for garnish
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon white pepper, or to taste
Instructions
- 1
In a medium bowl, combine the ground pork, egg yolk, soy sauce, Shaoxing wine, grated fresh ginger, cornstarch, 1/2 teaspoon salt, and black pepper. Mix thoroughly with a spatula or your hands until all ingredients are well combined and the mixture is slightly tacky. Do not overmix.
⏱️ 10 min
- 2
In a Dutch oven or large pot, bring the chicken broth to a gentle simmer over medium heat. Season the broth with 1/4 teaspoon salt and 1/8 teaspoon white pepper.
⏱️ 5 min
- 3
Using two spoons, gently form the pork mixture into 1-inch meatballs and carefully drop them into the simmering broth. Work in batches if necessary to avoid overcrowding the pot. Poach the meatballs for 8-10 minutes, or until cooked through.
⏱️ 10 min
- 4
Add the crisp white parts of the chopped napa cabbage to the pot. Simmer for 3-4 minutes, or until slightly tender-crisp.
⏱️ 4 min
- 5
Stir in the tender leaves of the napa cabbage and the long bean vermicelli. Cook for another 2-3 minutes, or until the vermicelli is tender and the cabbage leaves are wilted.
⏱️ 3 min
- 6
Taste the soup and adjust seasoning with additional salt and white pepper if needed. Ladle the soup into bowls, garnish with sliced scallions, and serve immediately. A small dish of extra salt can be offered on the side for individual seasoning.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Meatballs and Napa Cabbage Soup
For the Meatballs
- 1 pound ground pork, 80/20 lean
- 1 egg yolk, large
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Soup
- 6 cups chicken broth, low sodium
- 1 pound napa cabbage, cored and chopped, separating crisp white parts from tender leaves
- 2 ounces long bean vermicelli, or glass noodles
- 2 scallions, thinly sliced, for garnish
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon white pepper, or to taste
Instructions
- 1
In a medium bowl, combine the ground pork, egg yolk, soy sauce, Shaoxing wine, grated fresh ginger, cornstarch, 1/2 teaspoon salt, and black pepper. Mix thoroughly with a spatula or your hands until all ingredients are well combined and the mixture is slightly tacky. Do not overmix.
⏱️ 10 min - 2
In a Dutch oven or large pot, bring the chicken broth to a gentle simmer over medium heat. Season the broth with 1/4 teaspoon salt and 1/8 teaspoon white pepper.
⏱️ 5 min - 3
Using two spoons, gently form the pork mixture into 1-inch meatballs and carefully drop them into the simmering broth. Work in batches if necessary to avoid overcrowding the pot. Poach the meatballs for 8-10 minutes, or until cooked through.
⏱️ 10 min - 4
Add the crisp white parts of the chopped napa cabbage to the pot. Simmer for 3-4 minutes, or until slightly tender-crisp.
⏱️ 4 min - 5
Stir in the tender leaves of the napa cabbage and the long bean vermicelli. Cook for another 2-3 minutes, or until the vermicelli is tender and the cabbage leaves are wilted.
⏱️ 3 min - 6
Taste the soup and adjust seasoning with additional salt and white pepper if needed. Ladle the soup into bowls, garnish with sliced scallions, and serve immediately. A small dish of extra salt can be offered on the side for individual seasoning.
⏱️ 3 min