Cabbage & Pork-Shrimp Balls Soup
A comforting and flavorful Chinese-style soup featuring tender pork and shrimp meatballs, gently simmered in a clear, savory broth. The meatballs are made with a blend of minced pork, finely chopped shrimp, garlic, ginger, and seasonings for a juicy and umami-packed bite. Napa cabbage adds a subtle sweetness and softness, complementing the richness of the broth. A touch of white pepper and sesame oil enhances the aroma, while fresh scallions and cilantro bring a hint of freshness. This light yet nourishing soup is perfect for a cozy meal, whether served on its own or with a bowl of steamed rice.
Ingredients
For the meatballs
450 gm minced pork
200 gm minced shrimp
¼ cup finely diced water chestnuts
1 tsp. soy sauce
½ tsp. sugar
½ tsp. salt
ground white pepper to taste
1 ½ tbs corn flour
For the soup:
10 cups home made meat or vegetable stock
½ head napa cabbage, cut into 1 inch pieces
1 carrot, sliced
2 tsp salt
2 tsp sesame oil
2 tsp soy sauce
For garnishing
Scallions, sliced
Cilantro
Method
1. Make the meatballs. Combine the minced pork, shrimp, water chestnuts, soy sauce, sugar, salt, pepper, and corn flour.
2. Set aside to marinate for about 15 minutes.
3. Make the soup. In a pot, bring the stock to a boil.
4. Add the cabbage and carrot, and simmer for about 20 minutes.
5. Take a tablespoon of the meat mixture, roll into a ball and gently drop into the boiling stock. Repeat until all the meatballmixture is used up.
6. Do not stir to avoid breaking the meatballs.
7. The meatballs will rise to the top when they are cooked. This will take about 3 -5 minutes.
8. Season the soup with salt, sesame oil, and soy sauce just before turning off the heat.
