Chinese Meatball Soup Recipe

Ròu Wánzi Tāng
Chinese Meatball Soup
Submitted By: Taz


1 lb Ground Pork
1 lb Baby Bok Choy - cleaned and quartered (can substitute Napa cabbage if desired)
4-6 Large Shiitake Mushrooms - with stems removed (can use dried if desired*)
4 Green Onion - divided
1 Egg White
1 Large Carrot - peeled and thick sliced on the bias
1 ¼ inch piece Fresh Ginger - divided
6 Cups Low Sodium Chicken Broth - can substitute vegetable stock or plain water if desired
2 Tbs Light Soy Sauce
2 Tbs Corn Starch - can substitute potato starch or arrowroot
2 tsp Sesame oil
Kosher Salt to taste
Fresh Ground White pepper to taste (apx ½ tsp)
A couple of sprigs of fresh coriander per serving

  1. Take the green onions and finely chop the white parts and transfer to a large mixing bowl
  2. Finely chop the green parts of the onions - Set aside until needed
  3. Grate ¼ inch of the ginger into the mixing bowl using a micro plane grater
  4. Slice the remaining 1 inch of ginger into thin slices - Set aside until needed
  5. Add the ground pork, egg white, soy sauce, corn starch, apx 1 tsp of salt, pepper, and 2 Tbs of water to the bowl - Using chopsticks, a wooden spoon, or spatula, stir everything in one direction until everything is thoroughly and evenly combined - Set aside
  6. Bring the chicken broth to a boil in a large soup pot over medium high heat 
  7. Once boil has been achieved, shiitake mushrooms, and ginger slices - Allow to boil for 3-5 minutes
  8. Divide the pork mixture into small (about the size of a walnut) meatballs and add them to the boiling broth - Add the bok choy, carrot, and salt to taste (apx 1 Tbs)
  9. Allow to cook (gently stirring occasionally) for 10 minutes (meatballs should rise to the surface when cooked through)
  10. Add the sesame oil and adjust seasoning
  11. Remove from heat and add the reserved green parts of the onions
  12. Serve hot on its own or as a starter for any Chinese meal
* If using dried shiitake mushrooms, they must be rehydrated - Remove the stems and place them in a
  small bowl - Cover with room temperature water and allow to sit for a minimum of 2 hours (8 hours for
  better results); Once they have been rehydrated, transfer the mushrooms to a fine sieve and give them a
  thorough rinse with cold water to get rid of any residual grit just before using

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