* Percent Daily Values are based on a 2000 calorie diet. Form meatballs into balls (about golf ball size) by hand and drop them into the hot broth. This pork meatball spinach soup is one of my favorites! It’s light with the sweet taste of spinach. Tasted so good, and just like going out to an Asian soup spot. Other then the Meatball, I used all other ingredients in your recipe. Really good! If you want to reference this recipe, link directly back to this post. The recipe is super easy Monica! Once the cold weather creeps in, I start making soups. Leave out the noddles if you want a low carb option. Super happy you liked it and LOVE all the veggies you added.Trying the pea pods and mushrooms in mine next time I make it! Add in the grated ginger. Thanks tor posting! Fantastic recipes and beautiful photography. And there are meatballs too! Thank you!!! Drizzle a small amount of sesame oil on top. Required fields are marked *. My mom also made us soup every day when my sister and I were in Hong Kong. I especially love a one pot Asian noodle soup. I had pea pods, bok choy, mushrooms, sheddred carrots, cabbage and broccoli for the veggies. Add the raw meatballs and simmer for 20 minutes. Typically I use napa or bok choy in this recipe, but only had green cabbage on hand so I used it for both the meatballs and the soup. Didnt have all the ingredients, but made do. Home » Soup Stews Chili » Asian Meatball Noodle Soup, 11/18/2014 Updated: 11/05/2019 By Karrie 18 Comments. Gently stir the Nama Shoyu or soy sauce into the broth. Thanks! Meanwhile, in a bowl, mix together the ground meat, parsley, garlic, thyme, salt, pepper, and egg. Thank you! of carbs per serving. Pour the broth into a large pot and set it on a low heat to start simmering. Boil the chicken stock with the slices of fresh ginger. Any type of Chinese cabbage (napa or bok choy) or a green cabbage can be used here. Return meatballs to the wok; add enough chicken broth … Add the bok choy and simmer until done, about 10 more minutes. When ready to serve, place desired amount of cooked noodles in a bowl and ladle the broth and meatballs over them. Instructions. You made my day Jeanne and thank you so much for taking the time to review the recipe! This came from a recent edition of She Knows Low Carb magazine. And of course the rice noodles, what a lovely light soup, and healthy!! cooked according to package directions and rinsed well. In a large bowl, combine all of the meatball ingredients and mix until well combined (I use my hands). Do you think I could freeze them as well? Thank you so much and I really appreciate you taking the time to leave a review . In a large pot, bring broth to a simmer over medium heat. No need to thaw or peel the ginger before grating. Add 1/2 chopped onion, 1 tsp Mrs. Thank you so much Heidi and so delighted you liked the recipe! Thinly sliced or chopped carrots, red bell peppers, spinach, kale, and broccoli would all be great additions to this chicken noodle soup. I emailed a photo to you. Place ground pork into a large bowl. Let stand for 30 … 8 g Your email address will not be published. I didn't have exactly the same veggies but, more importantly, the meatballs were just what I was expecting! With flavors are so clean and fresh, this chicken soup is really comforting on a cold, winter's day. Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs. Keep warm until ready to serve. Feel free to add whatever veggies you want to the broth while the meatballs are cooking. Hi, I am a Muslim but I love Chinese food. A deliciously easy and comforting soup! ©  Tasty Ever After  All images and content are copyright protected, so please do not copy or claim my work as your own. The meatballs are so tender and delicious! Add the raw meatballs and simmer for 20 minutes. Thank you! Great photos by the way! Thanks to you , That's wonderful Effa and I'm so happy you and the family loved it! In a large bowl, combine all of the meatball ingredients and mix until well combined (I use my hands). Delicious, thank you! Please do not use any images or republish this recipe without prior permission. Makes 12 servings. This recipe is my version of the Chinese Lion's Head soup, but with a little extra somethin', somethin' (aka noodles). It was simple and yummy and my kids couldn't help asking for 2nd and 3rd servings. Tasty Ever After is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking from tastyeverafter.com to Amazon.com. 1 pound ground pork (or chicken or beef) 1 pound napa cabbage cut into pieces 1 carrot cut into slices 4 shiitake mushroom 4 pieces ginger