# Asian Pork Meatball Soup

> Asian Pork Meatball Soup (ready in about 35 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-03-17
Posted by Suzanne Lejeune

- **Yield:** 4 servings
- **Total time:** ~35 mins
- **Cuisine:** Chinese
- **Course:** Appetizer, Full Meal, Lunch and Snack, Main Dish, Side Dish

SIMM Recipe

## Shop It

### Meat & Seafood

- [ ]  1 lb ground pork

### Produce

- [ ]  1 bunch green onions or scallions
- [ ]  6 heads baby bok choy
- [ ]  1 small piece fresh ginger

### Dairy

- [ ]  1 large egg

### Deli / Refrigerated

- [ ]  25–30 wonton wrappers

### Pantry

- [ ]  8 cups chicken broth
- [ ]  1 1/4 tsp table salt, plus more to taste
- [ ]  1 tbsp soya sauce
- [ ]  1 tbsp chili garlic sauce, plus extra for serving
- [ ]  1 tbsp toasted sesame oil

## Mise It

### Meatball Mix (Large Bowl)

- 1 lb ground pork
- White parts from 4 green onions or scallions, minced
- 1 large egg, lightly beaten
- 1 1/2 tsp fresh ginger, grated
- 1 tbsp soya sauce
- 1 tbsp toasted sesame oil
- 1 tbsp chili garlic sauce
- 1/2 tsp table salt

### Soup Base (Large Dutch Oven)

- 8 cups chicken broth
- 2 tsp fresh ginger, grated
- 3/4 tsp table salt

### Vegetables (Large Cutting Board)

- 6 heads baby bok choy, halved and cut into 1-inch pieces

### Wonton Strips (Small Cutting Board)

- 25–30 wonton wrappers, cut into 3/4-inch-wide strips

### Finish (Mini Bowl)

- Green parts from 4 green onions or scallions, thinly sliced
- Salt, to taste

## Make It

**🛠️ Tools:** rimmed baking sheet, plastic wrap, large Dutch oven

1. **Combine** the ground pork, minced white parts of the green onions, egg, grated ginger, soya sauce, toasted sesame oil, chili garlic sauce, and 1/2 tsp salt in a large bowl until evenly mixed.
2. **Form** the mixture into 1-inch meatballs, making 30 to 35 meatballs total, and **place** them on a rimmed baking sheet.
3. **Cover** the baking sheet with plastic wrap and **refrigerate** the meatballs until ready to use, up to 24 hours.
4. **Bring** the chicken broth, grated ginger, and 3/4 tsp salt to a boil in a large Dutch oven over medium-high heat.
5. **Add** the baby bok choy and **return** the soup to a boil.
6. **Stir in** the wonton wrapper strips, 1 handful at a time, so they do not clump together.
7. **Add** the meatballs carefully to the soup, **cover** the pot, and **cook** until the meatballs are cooked through, 3 to 5 minutes.
8. **Stir in** the sliced green parts of the green onions.
9. **Season** with salt to taste.
10. **Serve** with extra chili garlic sauce.

SERVE!

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