Porkball and Vegetable Soup Recipe

Name: Porkball and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 90 g stale bread, crusts removed; 500 g ground pork; 2 teaspoons chopped coriander (roots and stems); chopped coriander leaves (a good handful); 1 teaspoon five-spice powder; 1 teaspoon grated fresh ginger; 1 egg white; 3 cups bean sprouts; 2 tablespoons sesame oil; 9 cups chicken stock; 1 small red chile, finely diced; 2 carrots, cut into fine strips; 2 stalks celery, cut into fine strips; 6 spring onions (finely sliced into rings); 1 ½ tablespoons lime juice; 3 whole coriander leaves (for garnish)

Servings: persons

90 g stale bread, crusts removed
500 g ground pork
2 teaspoons chopped coriander (roots and stems)
chopped coriander leaves (a good handful)
1 teaspoon five-spice powder
1 teaspoon grated fresh ginger
1 egg white
3 cups bean sprouts
2 tablespoons sesame oil
9 cups chicken stock
1 small red chile, finely diced
2 carrots, cut into fine strips
2 stalks celery, cut into fine strips
6 spring onions (finely sliced into rings)
1 ½ tablespoons lime juice
3 whole coriander leaves (for garnish)

1
Cover bread with a little cold water; leave until waters absorbed then squeeze out.
2
Mix together with the bread the pork, coriander, 5-spice powder, ginger, egg white and 1/4 tsp of salt and pepper.
3
Roll 1/2 tbs of the mixture into little balls and place on a tray lined with greaseproof paper.
4
Divide the bean sprouts between the serving bowls.
5
Combine the sesame oil and stock in a large pan and bring to the boil; then reduce heat.
6
Add the pork balls in batches.
7
When they float to the top, divide amongst the bowls.
8
Add chili, carrot, celery and spring onion to the stock; bring to the boil then reduce heat and simmer for 1 minute.
9
Remove from heat season to taste and add the lime juice.
10
Ladle into the bowls with the bean sprouts and pork balls and garnish with a few coriander leaves.

1413

kcal

Calories

Fat

Carbs

196

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 16 ingredients. The key ingredients include: 90 g stale bread, crusts removed, 500 g ground pork, 2 teaspoons chopped coriander (roots and stems), chopped coriander leaves (a good handful), and more.

Yes, Porkball and Vegetable Soup falls under the Soups & Stews 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!

Porkball and Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions