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Sautéed bok choy with garlic and soy sauce, a quick and flavorful side dish.

Ginger Pork Meatball Soup with Bok Choy

A cozy and nutritious soup featuring tender pork meatballs and fresh bok choy, infused with the warmth of ginger and garlic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground pork Choose pork with some fat for juiciness.
  • 1 tbsp grated ginger Fresh ginger adds a vibrant flavor.
  • 2 cloves minced garlic Adds depth to the meatballs.
  • 2 tbsp chopped green onion For added flavor.
  • 1 tbsp soy sauce For seasoning.
  • 1 large egg Helps bind the meatballs.
  • 2 tbsp panko or breadcrumbs Optional for extra tenderness.
For the Soup
  • 4 cups chicken broth Can substitute with pork, vegetable, or bone broth.
  • 4 cups bok choy Chopped; add near the end for freshness.
  • 1 tbsp soy sauce Adjust flavor as needed.
  • 1 tsp sesame oil Use sparingly.

Method
 

Prepare the Meatballs
  1. In a mixing bowl, combine ground pork, grated ginger, minced garlic, chopped green onion, soy sauce, egg, and panko or breadcrumbs.
  2. Wet your hands and form the mixture into small meatballs.
Cook the Soup
  1. In a large pot, bring the chicken broth to a simmer over medium heat.
  2. Add the meatballs to the broth and cook for about 15 minutes until they are cooked through.
  3. Add the chopped bok choy and simmer for an additional 2-3 minutes until tender.
  4. Stir in soy sauce and a splash of sesame oil to finish.

Notes

For best results, add bok choy near the end of cooking to maintain its bright color and texture. Leftovers can be stored in the fridge for 3-4 days, and flavors will deepen over time. Freeze broth and meatballs separately without bok choy for optimal texture.