Chinese Vegetable Soup with Shrimp and Pork Meatballs
Dive into a bowl of comforting *Chinese Vegetable Soup with Shrimp and Pork Meatballs*, a nourishing dish brimming with bold flavors and wholesome ingredients. This recipe combines tender handmade meatballs—crafted from a delicate blend of ground pork, succulent shrimp, and aromatics like ginger and garlic—with a vibrant medley of bok choy, shiitake mushrooms, and carrots. Simmered in a savory chicken or vegetable stock, this soup balances hearty protein with nutrient-packed vegetables for a satisfying meal. Optional noodles add a comforting carb component, while fresh cilantro and green onions provide the perfect finishing touch. Ready in under an hour, this one-pot wonder is ideal as a light dinner or a soothing lunch.
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Ingredients
- 250 grams ground pork
- 150 grams raw shrimp, peeled and deveined
- 1 large egg
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 0.5 teaspoon ground white pepper
- 1 teaspoon salt
- 1 tablespoon ginger, finely grated
- 2 cloves garlic, minced
- 6 cups chicken or vegetable stock
- 3 cups bok choy, chopped
- 1 cup carrots, thinly sliced
- 1 cup shiitake mushrooms, sliced
- 3 stalks green onions, sliced
- 0.25 cup fresh cilantro, chopped (optional)
- 200 grams noodles (optional)
- 1 teaspoon vegetable oil
Directions
Step 1
In a mixing bowl, combine ground pork, finely chopped shrimp, egg, soy sauce, sesame oil, cornstarch, ground white pepper, 0.5 teaspoons of salt, grated ginger, and minced garlic.
Step 2
Mix the meatball mixture thoroughly until well combined.
Step 3
Form the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
Step 4
In a large soup pot, heat 1 teaspoon of vegetable oil over medium heat.
Step 5
Add the sliced carrots and shiitake mushrooms to the pot and sauté for 2-3 minutes until slightly softened.
Step 6
Pour in the chicken or vegetable stock and bring it to a gentle boil.
Step 7
Carefully drop the meatballs into the boiling broth one at a time.
Step 8
Lower the heat to a simmer and cook the meatballs for 5-7 minutes, until they float to the surface and are fully cooked through.
Step 9
Add the chopped bok choy and optional noodles, if using, and cook for an additional 4-5 minutes until tender.
Step 10
Season the soup with remaining 0.5 teaspoons of salt, or more to taste.
Step 11
Garnish the soup with sliced green onions and chopped fresh cilantro before serving.
Nutrition Facts
| Serving size | (3038.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1788.5 |
| Total Fat 88.7g | 0% |
| Saturated Fat 25.7g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 728.0mg | 0% |
| Sodium 8983.8mg | 0% |
| Total Carbohydrate 113.4g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 24.0g | |
| Protein 140.4g | 0% |
| Vitamin D 89.8IU | 0% |
| Calcium 847.6mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 3385.1mg | 0% |
Source of Calories