Chinese Vegetable Soup With Shrimp And Pork Meatbal

Name: Chinese Vegetable Soup With Shrimp And Pork Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MEATBALLS; 2 tablespoons soy sauce; 2 tablespoons cornstarch; 3 egg whites; 1 tablespoon sesame oil; 3 scallions; 3 tablespoons chopped cilantro; 1 tablespoon grated fresh ginger; 2 garlic cloves; 1 lb ground pork; 1/2 lb shrimp; 1/2 cup water chestnut; BROTH; 7 cups chicken stock; 6 scallions; 2 garlic cloves; 1 tablespoon grated fresh ginger; 2 tablespoons soy sauce; 1 large carrot; 2 cups chopped bok choy (or cabbage); 1 cup snow peas

Servings: persons

MEATBALLS
2 tablespoons soy sauce
2 tablespoons cornstarch
3 egg whites
1 tablespoon sesame oil
3 scallions
3 tablespoons chopped cilantro
1 tablespoon grated fresh ginger
2 garlic cloves
1 lb ground pork
1/2 lb shrimp
1/2 cup water chestnut
BROTH
7 cups chicken stock
6 scallions
2 garlic cloves
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 large carrot
2 cups chopped bok choy (or cabbage)
1 cup snow peas

1
["Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.", "In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.", "Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.", "Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.", "Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.", "Form meat mixture into 1"" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.", "Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper."]

1441

kcal

Calories

Fat

Carbs

185

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: MEATBALLS, 2 tablespoons soy sauce, 2 tablespoons cornstarch, 3 egg whites, and more.

Yes, Chinese Vegetable Soup With Shrimp And Pork Meatballs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Vegetable Soup With Shrimp And Pork Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions