This Asian inspired meatball soup has the most delicious pork meatballs, combined with a delicious broth and lots of bok choy goodness.

Asian-inspired pork meatball soup with bok choy in cast iron wok

I mentioned a few weeks ago that I got a huge Lodge Cast Iron Wok for Christmas (Link to this wok on Amazon at the end of this post, if you’re interested in checking it out.). And you all know how I love cast iron! While I wanted it mainly for stir-fries, the first thing I actually made in it was a soup. This soup. And if I do say so myself, it was a delicious debut.

This soup is not only quick and easy, but it’s just plain delicious. Even my “I’m not sure I think a broth soup really qualifies as dinner” husband was totally won over by this one. I credit the pork meatballs. They are full of flavour and perfectly filling, so despite the brothy soup and all the greens, there’s definitely a good bit of heartiness here.

If you’re cook once/enjoy twice inclined, you might want to consider making a double batch of these pork meatballs. Use one batch for this soup and freeze the other batch for future meals. You can use them to make a rice bowl, with a great Asian sauce and lots of veggies. Or pick up some steamed bao buns and make a Korean meatball sandwich with them, with a Korean-style sauce and pickled vegetables. Once you try these meatballs, you’ll want to use them everywhere!

Cook’s Notes

Ginger. I love it in cookies. Or my Fall lattes. But that’s most likely powdered ginger. When it comes to savoury dishes though, it’s real ginger and that stuff can pack a punch. Too much and I just find it overpowers all the other flavours in a dish. So I’m always careful when I add it, rarely using as much as a recipe recommends. I proceed gingerly (pun intended :)

So as you add ginger here, keep in mind that a little goes a long way and adjust the amount you add to your own personal preference where ginger is concerned.

I love the ginger paste in the tubes (available in the produce section of most grocery stores). It’s milder, handy and much less likely to overpower a dish. If you have a similar cautiousness where ginger is concerned, you might find the paste easier to work with, as well.

Did you know you can freeze fresh ginger? Simply place a fresh ginger root in a freezer bag and pop it in the freezer. To use, simply grate from frozen. No need to thaw. Ginger will keep in the freezer for about 6 months.

When preparing the bok choy for this soup, trim the stem ends off, then layer the leaves together. Make 2 or 3 vertical slices, the slice thinly horizontally. That way you’ll end up with lovely sized pieces of bok choy in your soup, instead of long stringy ones that are difficult to eat.

Asian-inspired pork meatball soup with bok choy in cast iron wok

Get the Recipe: Sesame Ginger Pork Meatball Soup With Bok Choy

An easy and delicious soup, with flavourful meatballs, a lovely broth and lots of greens.
5 stars from 13 ratings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 4 servings

Ingredients

Meatballs:

  • 1 (1 ) egg
  • 1/2 cup (30 g) panko bread crumbs, can use regular
  • 1 clove (1 clove) garlic, minced
  • 1/2 tsp (2.46 g) minced fresh ginger
  • 1 Tbsp (14.79 ml) soy sauce
  • 1 tsp (4.93 ml) sesame oil
  • 3/4-1 lb (400 g) ground pork

Soup broth:

  • 1 Tbsp (14.79 ml) vegetable oil
  • 1 tsp (4.93 ml) sesame oil
  • 4 (4 ) small carrots, diced
  • 1/2 tsp (2.46 g) minced fresh ginger
  • 4 cups (940 ml) chicken broth
  • 1 cup (250 ml) water
  • 1/4 cup (58 ml) soy sauce
  • 1-2 tsp (4.93 g) Asian Chili Garlic Sauce, to taste

To finish soup:

  • 2 Tbsp (29.57 ml) rice vinegar
  • 2 cups (140 ml) thinly sliced bok choy leaves
  • 2 (2 ) green onions, thinly sliced, divided

Instructions
 

  • Preheat oven to 400F (205C). Line a large, rimmed baking sheet with parchment paper or greased foil. Set aside.
  • Prepare meatballs: Beat egg in a large bowl. Stir in panko, garlic, ginger, soy sauce and sesame oil. Add ground pork and stir to incorporate seasonings into pork. Shape meatballs using a rounded 1 tsp measuring spoon. Place on prepared baking sheet.
  • Bake for 18-20 minutes, or until juices run clear and the meatballs are browned in spots. Remove from oven and set aside. *You can make ahead and refrigerate for up to 1 day or freeze for longer.
  • Meanwhile, heat vegetable oil in a large pot over medium heat. Add sesame oil and carrots and saute for 5-7 minutes, or until carrots are softened. Add ginger and cook, stirring, for 1 minute. Add broth, water, soy sauce and chili garlic sauce. Bring to a boil over high heat, them reduce heat and simmer for 10-15 minutes, or until the carrots are tender.
  • Add meatballs, rice vinegar and 1/2 of the green onions to soup and allow to cook until meatballs are heated through. Turn off heat under soup. Stir in bok choy until just wilted. Serve garnished with remaining green onion.
Cuisine: Asian
Course: Soup
Author: Jennifer
Calories: 375kcal, Carbohydrates: 14g, Protein: 20g, Fat: 25g, Saturated Fat: 10g, Cholesterol: 102mg, Sodium: 2108mg, Potassium: 802mg, Fiber: 2g, Sugar: 4g, Vitamin A: 11875IU, Vitamin C: 37.8mg, Calcium: 110mg, Iron: 2.8mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.

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