It’s November and soup season has officially started in my household. With all the doom and gloom in the papers and the second wave of lockdowns sweeping across Europe, 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.
Hopefully, your November has started happy, safe and healthy. I’ve got loads of delicious recipes coming your way this month, so don’t forget to check back regularly and sign up to my newsletter! The form is at the bottom of the page. Take care out there and happy cooking! xJ
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
Pork Meatball Soup
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.
for the meatballs:
- 500g 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
- 100g snow peas
- 4 mushrooms, sliced
- 300g dried ramen noodles
- sesame oil
- 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.
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.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 938Total Fat: 56gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 178mgSodium: 2385mgCarbohydrates: 44gFiber: 4gSugar: 13gProtein: 62g
Nutrition information is calculated automatically and isn’t always accurate.
FREQUENTLY ASKED QUESTIONS
Can I make Pork Meatball Soup in advance?
Because of all the fresh vegetables and herbs in this dish, it is better to make it when you need it. It can be reheated but will lose the vibrantly fresh flavours and colours.
I don’t eat pork! Can I still make this soup?
Absolutely! It is equally good with chicken or turkey mince.
Can I use different noodles to make Pork Meatball Soup?
Yes! Use whatever you have handy, they all taste good!