Chinese Meatball & Cabbage Soup

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For the Meatballs

  • 1½ LB ground pork
  • 3 OZ carrots (minced)
  • 6 garlic cloves (minced)
  • ½ OZ ginger (minced or grated fine)
  • 1 SM bunch green onions, white parts only (minced)
  • ¼ tsp white pepper
  • 1½ TBS chicken bouillon powder (4 cubes)
  • 2¼ TBS cornstarch
  • 1½ TBS light soy sauce
  • 1½ TBS oyster sauce
  • 1½ TBS Chinese rice wine or mirin
  • 1½ TBS sesame oil
  • 2 eggs

For the Soup:

  • 2 OZ ginger (minced or grated fine)
  • 75 OZ unsalted chicken stock
  • ¼ TSP white pepper
  • 3 TBS light soy sauce
  • 1½ TSP sea or kosher salt
  • 1 SM bunch green onions, green parts only (chopped)
  • 1 LG head nappa cabbage
  • 1½ TBS sesame oil

Making the Meatballs

  • Thinly slice the nappa cabbage and separate the whites and greens of the green onions.
  • Mince the carrots, garlic, ginger, and whites of the green onions and combine in a bowl with the remainder of the meatball ingredients except the egg and mix thoroughly (or combine all ingredients except for the egg in a food processor and process until very finely minced and combined). Add the minced pork and eggs and mix thoroughly.
  • Using a #40 (¾ OZ, purple handle) disher scoop, gently shape into 34-35 small meatballs, placed on a lined half-sheet pan. If making ahead you can freeze until needed, then thaw in the fridge, otherwise place in the fridge and allow to chill for at least 4 hours.

Making the Soup

  1. Heat the remaining ginger in a 7 QT pot over medium heat for 1 minute to release its aroma. Add the stock, white pepper, light soy sauce and salt. Bring to a simmer and allow to simmer briefly for 2 minutes.
  2. Add the chilled meatballs gently, 8-9 at a time, pausing to let the soup come back to a simmer before adding more. Cover with a lid and cook until the meatballs are tender and cooked through, 8–10 minutes.
  3. Remove the lid, add the sliced Chinese leaf and remaining green onions. Simmer for 2-3 more minutes until wilted. Drizzle with sesame oil before serving.

Yields 6 servings.

Calories: 401 | Total Fat: 38.3 g | Sat. Fat: 12 g | Cholesterol: 184.1 mg | Sodium: 1,877.3 mg | Carbs: 21.1 g | Fiber: 4.5 g | Sugars: 5.2 g | Protein: 44.7 g