This Asian Soup with Cabbage and Meatballs is packed with tender pork and shrimp meatballs, hearty napa cabbage, and a deeply savory broth that comes together in just over an hour.
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Why You'll Love This Asian Noodle Soup
I love eating Asian food, but I don't cook in this style nearly enough. The problem is I've always felt like a total newbie in this area, which is exactly why testing this recipe was such a fun experience for me. It comes from my blogger friend Charmaine's cookbook all about healthy Chinese cooking, and it completely blew me away.
Those tender pork and shrimp meatballs and that umami-packed broth are seriously off the charts. The comfort factor here is at an all-time high, and my family went absolutely crazy for it. Serve it with vermicelli or glass noodles, and you've got a complete, cozy meal on your hands. Here's why this noodle soup is a total winner:
- Deeply savory broth
- Light, tender meatballs
- Simple, wholesome ingredients
- Perfect for cold weather
- Works as a starter or a full meal
Ingredient Information And Substitutions
- Ground pork- The base of the meatballs, giving them richness and flavor. Ground chicken or turkey can work as a lighter substitute.
- Minced shrimp- Adds a subtle sweetness and lightness to the meatballs. You can omit if needed, just add a bit more pork to compensate, but I think the shrimp makes these extra special.
- Water chestnuts- Finely diced, these give every bite a satisfying crunch. Canned water chestnuts work perfectly here.
- Napa cabbage- Adds body and a mild, slightly sweet flavor to the soup. Savoy cabbage can substitute.
- Carrot- Sliced into the broth for a touch of sweetness and color, I prefer shredded.
- Sesame oil- Stirred in at the end for a nutty, aromatic finish. Don't skip this one.
- Soy sauce- Used both in the meatballs and the broth for deep, savory flavor. Tamari works as a gluten-free substitute.
- Cornstarch- Helps bind the meatballs together and keeps them light and airy.
- Chicken stock- The base of the broth. Homemade Chinese chicken stock is ideal (also in the cookbook), but store-bought works great too.
- Ground white pepper- Adds a gentle heat to the meatballs. Black pepper can substitute in a pinch.
- Sugar- Just a pinch in the meatballs to balance the savory flavors.
- Salt- Used in both the meatballs and the broth.
- Vermicelli- optional but I love the addition of noodles!
How To Make This Asian Soup Recipe
Step 1- Make the meatball mixture.
Combine the ground pork, minced shrimp, water chestnuts, soy sauce, sugar, salt, white pepper, and cornstarch in a bowl and mix well. Set aside to marinate for about 15 minutes.
Step 2- Start the broth.
Bring the chicken stock to a boil in a wok or large pot over high heat. Add the cabbage and carrot, and let everything simmer for about 30 minutes.
Step 3- Form the meatballs.
Roll about a heaping tablespoon of the pork mixture into a ball and repeat until all the mixture is used up.
Step 4- Cook the meatballs.
Carefully drop the meatballs into the simmering soup one at a time. Avoid stirring. They'll rise to the top as they cook through, which takes about 3 minutes.
Step 5- Finish the soup.
Just before turning off the heat, stir in the salt, sesame oil, and soy sauce. Serve hot with vermicelli or glass noodles.
Frequently Asked Questions
Yes. The broth and vegetables can be made ahead and refrigerated. Form and simmer the meatballs fresh when you're ready to serve for the best texture.
Definitely. A pinch of chili flakes, a drizzle of chili oil, or a little sriracha stirred in at the end are all great ways to add some heat.
You can. Add vermicelli or glass noodles directly to the pot in the last few minutes of cooking and let them soak up all that delicious broth.
Tips For Making This Asian Cabbage Soup
- Don't skip the marinating time. Letting the meatball mixture rest for 15 minutes makes a big difference in flavor and texture.
- Drop meatballs in gently. Keep them intact by adding them one at a time, then avoid stirring as they cook.
- Watch for the float. The meatballs will rise to the surface when they're cooked through. That's your cue that they're done!
- Add sesame oil at the end. Stirring it in just before serving preserves that nutty, aromatic flavor.
- Ingredients to prep ahead- You can mix and refrigerate the meatball mixture up to a day in advance. The vegetables can also be prepped and stored in the fridge.
- Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat.
What To Serve With Chinese Cabbage Soup
This soup is hearty enough to be a meal on its own, but if you want to build out a full spread, here are a few favorites that pair with it:
- Grilled Artichokes
- Asian Grilled Pork Tenderloin
- Ramen Asian Coleslaw Recipe
- Caramel Blossom Cookies
Other Soup Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Asian Soup with Cabbage and Meatballs
Equipment
- 1 Ladle
Ingredients
For the pork meatballs:
- ½ pound ground pork
- ¼ pound minced shrimp 4 to 6 large shrimp
- ¼ cup water chestnuts finely diced
- 1 teaspoon soy sauce
- ½ teaspoon granulated sugar
- ½ teaspoon Kosher salt
- 1 pinch ground white pepper
- 1 ½ Tablespoon cornstarch
For the soup:
- 10 cups Basic Chinese Chicken Stock page 25 of The Healthy Wok Chinese Cookbook, or store bought chicken stock
- 2 cups napa cabbage cut into 1 inch pieces
- 1 cup carrot sliced or shredded
- 2 teaspoons Kosher salt
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
Instructions
To make the meatballs:
- In a bowl, mix the ground pork, shrimp, water chestnuts, soy sauce, sugar, salt, pepper, and cornstarch.
- Set aside to marinate for about 15 minutes.
To make the soup:
- In a wok or dutch oven over high heat, bring the chicken stock to a boil.
- Add the cabbage and carrot, and simmer for about 30 minutes.
- Roll about heaping tablespoons of pork mixture into a ball and continue until all the pork mixture is used.
- Carefully drop the meatballs into the boiling soup one at a time. Avoid stirring.
- As the meatballs cook, they will rise to the top. They will take about 3 minutes to cook through.
- Add the salt, sesame oil, and soy sauce just before turning off the heat. Serve immediately over vermacelli.
Video
Notes
- Don't skip the marinating time. Letting the meatball mixture rest for 15 minutes makes a big difference in flavor and texture.
- Drop meatballs in gently. Keep them intact by adding them one at a time, then avoid stirring as they cook.
- Watch for the float. The meatballs will rise to the surface when they're cooked through. That's your cue that they're done!
- Add sesame oil at the end. Stirring it in just before serving preserves that nutty, aromatic flavor.
- Ingredients to prep ahead- You can mix and refrigerate the meatball mixture up to a day in advance. The vegetables can also be prepped and stored in the fridge.
- Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat.
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