Chinese Meatball Soup w/Bok Choy

By BeijingRose
February 6, 2015
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Author Notes: I had this many times when I lived in Beijing, and learned to love it for the full flavor and simplicity, as well as the fresh greens. Most places had their own recipes for the meatballs--this is a close version of one of my favorites. This makes a filling and very satisfying meal on it's own, or serve with spring rolls and fruit for a full dinner.BeijingRose

Serves: 6

  • 1 pound ground lean pork
  • 1 head of garlic, peeled, chopped fine
  • 1/2 bunch fresh cilantro, chopped fine
  • 1/2 bunch green onions, chopped fine
  • 1 tsp minced fresh ginger
  • 1 egg, beaten
  • 1 tsp red pepper flakes + pinch of salt
  • 1 lb angel hair pasta
  • 1/2 cup soy sauce
  • 1/2 Huaxing Yellow wine (found in Asian markets)
  • 2 cubes chicken bouillon
  • 3 small bunches of baby bok choy
  • 1 bunch fresh cilantro,chopped, for garnishing
  1. Mix the first 7 ingredients in the list and form, with dampened hands, into firm balls. Set on a plate and place in the fridge to cool for a half hour. (NOTE: This is also quite tasty made with ground lamb. Beef is possible, but a little heavy. Vegetarians can use firm tofu)
  2. In a large soup pot put 2 quarts cold water, soy sauce,wine, bouillon and bring to a boil, Throw in the meatballs and cover and simmer on low for 30 minutes. Uncover and add the noodles during the last 10 minutes. Add the washed baby bok choy and simmer for 2 minutes, then just before serving, garnish with fresh, chopped cilantro.

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