Pork Meatball Soup

It’s November and soup season has officially started in my household. I felt like something spicy and fresh to banish the start-of-winter-blues.

Today’s recipe for Pork Meatball Noodle Soup is just what the doctor ordered: juicy, garlicky meatballs and a rich broth, packed with ginger, chilli and fresh herbs.

This is not based on any authentically Asian recipe, rather, it’s more a combination of flavours and spices that I enjoy and often have in the fridge. This is a brilliantly speedy recipe, so it is perfect for a weeknight dinner or a quick lunch. Of course, you could also serve it as part of a larger Asian inspired feast – it’s up to you!

I like to bake the meatballs while I prepare the broth. This way the meatballs get a delicious caramelised crust full of extra flavour and they can be simply stirred into the soup just before serving. I have to tell you, these meatballs make an AMAZING party snack just as they are, or served with a spicy dipping sauce, try one when they are fresh out of the oven and you will know what I mean!

I’ve used snow peas in the recipe here, though any greens taste great. Pak choi or broccoli or beans are winners but go with what you have, a soup like this is an excellent way to clear out anything that is looking a bit sad at the back of the vegetable drawer. The same goes for noodles, use whatever you have to hand, or leave them out altogether and serve some steamed rice on the side – it’s up to you.

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PORK MEATBALL SOUP Recipe

Pork Meatball Soup

Jay Wadams

Spicy, fragrant and bursting with flavour, Asian inspired Pork Meatball Soup with noodles will chase away the winter blues. Ready in under 30 minutes, it is ideal for a weeknight dinner.

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4.75 from 4 votes

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Serves 4

Ingredients

 

for the meatballs:

• ▢ 500 g pork mince
• ▢ 2 cloves garlic, crushed
• ▢ 1 medium chilli, finely diced
• ▢ 2 Tbsp Hoisin sauce
• ▢ 1 Tbsp soy sauce
• ▢ small bunch coriander/cilantro, leaves picked and stems finely chopped

for the soup:

• ▢ 1 Tbsp neutral oil
• ▢ a thumb-sized piece of ginger, finely grated
• ▢ 1 red chilli, sliced
• ▢ 2 spring onions/scallions, finely sliced
• ▢ 1.25 litres chicken stock, see note
• ▢ 1 Tbsp Hoisin sauce
• ▢ 1 Tbsp soy sauce
• ▢ 100 g snow peas
• ▢ 4 mushrooms, sliced
• ▢ 300 g dried ramen noodles

optional:

• ▢ sesame oil

Instructions

 

• Heat the oven to 180°C / 350°F / Gas 4 and line a tray with baking paper. In a bowl, mix the pork, garlic, chilli, Hoisin sauce, soy sauce and the chopped coriander stems. Use your hands to knead the mixture until smooth and well combined, then roll into small meatballs and place on the tray. If each meatball is roughly 1 tablespoon you will end up with around 20 meatballs.
  
• Bake the meatballs in the preheated oven for 15 minutes until golden brown and cooked through. Keep warm.
  
• Meanwhile, prepare the soup by heating the oil in a large saucepan. Gently fry the ginger, chilli and spring onions for 1 minute, then pour in the stock, hoisin sauce and soy sauce.
  
• Bring to a simmer, then add the snow peas and mushrooms. Simmer for 3 minutes then add the noodles and cook until done. Taste and add salt or a little more soy sauce as necessary
  
• Divide the soup between four bowls, top with the meatballs and the coriander/cilantro leaves. Drizzle with a little sesame oil if using and serve immediately.

Notes

While I am perfectly fine with using stock cubes or powder, for a soup like this I would recommend buying liquid stock and thinning it with a little water. If you are using stock cubes, try to find a low sodium variety as the soy sauce adds plenty of salt to this recipe.

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Nutrition

Calories: 938kcal | Carbohydrates: 44g | Protein: 62g | Fat: 56g | Saturated Fat: 18g | Polyunsaturated Fat: 31g | Cholesterol: 178mg | Sodium: 2385mg | Fiber: 4g | Sugar: 13g

Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.

Course | Main Course

Cuisine | Asian

Ⓒ | Jay Wadams