Asian Inspired Pork-upine Meatball Soup

Susan Bickta


I have been on a Chinese food binge lately and came up with this recipe. It's a nice flavorful clear broth with veggies and porcupine meatballs made with ground pork, soy sauce, sesame oil and green onions. Served over a handful of Chinese noodles .... it's very tasty and satisfying.

☆☆☆☆☆ 0 votes
25 Min
30 Min
Stove Top



1 lb
ground pork
1 c
cooked white rice (or brown rice if desired)
green onions, chopped
1 medium
1/4 tsp
ground ginger
1 Tbsp
soy sauce
1 Tbsp
sesame oil


3 Tbsp
vegetable oil
1/2 small
head of cabbage, chopped
containers (32 ounces each) chicken broth
2 Tbsp
soy sauce
2 Tbsp
sesame oil
1 large
carrot, peeled and thinly sliced
green onions, chopped
4 Tbsp
cornstarch mixed with
1/3 c
cold water
1 bag(s)
chinese noodles (optional)


1Heat oven to 375 degrees F. Line a large baking sheet with parchment paper. Set aside.
2In a large bowl, combine the ground pork, rice, egg, green onion, ground ginger, sesame oil and soy sauce. Mix well with hands and form into 1 to 1 1/2 inch balls, compacting mixture with your hands.
3Place on prepared baking sheet and bake for 30-40 minutes or until browned and cooked through.
4meanwhile, in a 4 to 5 quart Dutch oven, cook the cabbage in the vegetable oil until crisp tender. Add the chicken broth, soy sauce and sesame oil. Bring to a simmer.
5Add the meatballs, carrots and green onion. Bring to a simmer and cook an additional 8-10 minutes.
6Combine the water and cornstarch in a small bowl. Add to soup and mix well. Bring to a simmer, stirring often, until SLIGHTLY thickened.
7To serve: put a handful of Chinese noodles in the bottom of a bowl (if desired) and ladle soup on top. Garnish with extra green onion.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Chinese