Sesame Ginger Meatball Soup

Revised 2018 Apr 18

8 servings


-- Meatballs --
1 egg
1/2 cup dry bread crumbs
1 clove garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1 pound ground meat
-- Soup --
1 tablespoon coconut oil
1 teaspoon sesame oil
4 small carrots, diced
2 tablespoon fresh ginger, minced
6 cups beef stock
2 cups water
1/4 cup soy sauce
2 teaspoons Sriracha
2 tablespoons rice vinegar
2 cups bok choy
2 green onions, sliced diagonally


Cut the stems from the bok choy leaves. Coarsely chop the stems and reserve. Cut the leaves into thin strips and cut in half if too long.

Preheat the oven to 400°F and cover a baking sheet with non-stick material.

Beat the egg in a large bowl then mix in everything except the meat. Add the meat and incorporate gently. Shape rounded teaspoons into balls and place on baking sheet. Bake for about 15 minutes until done (use a thermometer!). Can be made one day ahead.

Heat coconut oil over medium heat. Add sesame oil and carrots and sauté until carrots are softened (5 min). Add ginger and bok choy stems and sauté for another minute. Stir in broth, water, soy sauce, and sriracha and bring to a boil. Reduce heat and simmer for 10 minutes or until carrots are tender. (can be made 2 days ahead).

Add meatballs and vinegar and (bring to a boil if resuming cooking) simmer until the meatballs are heated through. Add bok choy leaves and stir until wilted. Garnish each bowl with green onion.

The original recipe called for ground beef. I had pork which worked well.

Free JavaScripts for ingredient popup provided by
The JavaScript Source

Social network sharing provided by