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Ginger Pork Meatball Soup with Bok Choy

This cozy Ginger Pork Meatball Soup with Bok Choy is warm, slightly spicy, and satisfying, making it the perfect dinner after a long day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb ground pork Fattier pork works best for juicy meatballs.
  • 2 tsp fresh ginger, minced Key ingredient for cozy zing.
  • 2 cloves garlic, minced Optional substitute for ginger.
  • 2 Tbsp soy sauce Adds flavor to the meatballs.
  • 1 Tbsp sesame oil Drizzle in at the end for flavor.
Soup Base
  • 6 cups chicken broth Homemade or boxed.
  • 1 head bok choy, chopped Separate stems and leaves for even cooking.
  • 4 oz noodles Can substitute with thin egg noodles.

Method
 

Prepare Meatballs
  1. In a large bowl, combine ground pork, ginger, garlic, soy sauce, and mix gently to avoid overworking the meat.
  2. Once combined, form the mixture into walnut-sized meatballs.
Cook Soup
  1. In a large pot, bring chicken broth to a gentle simmer.
  2. Carefully drop the meatballs into the simmering broth and allow them to cook for about 5 minutes until they are cooked through.
  3. Add the bok choy stems first, then the leaves a minute later to ensure even cooking.
  4. If using, add noodles and cook until just tender, following package directions.
  5. Finish with a drizzle of sesame oil and adjust seasoning if needed.

Notes

Taste a meatball before adding the rest to check for seasoning. Let soup cool slightly before serving to avoid burning your tongue. Leftovers can be stored without noodles to prevent mushiness.