Best 2 Chinese Cabbage Bok Choy And Pork Meatball Soup Recipes

Chinese cabbage, bok choy, and pork meatball soup is a delicious and hearty soup that is perfect for a cold winter day. It is packed with flavor and is relatively easy to make. The soup is made with a combination of Chinese cabbage, bok choy, pork meatballs, and a variety of seasonings. The result is a soup that is both flavorful and nutritious. This article will provide you with a step-by-step guide on how to make chinese cabbage bok choy and pork meatball soup. So, gather your ingredients and let's get started!

Let's cook with our recipes!

VIETNAMESE CHICKEN MEATBALL SOUP WITH BOK CHOY

Vietnamese Chicken Meatball Soup with Bok Choy image

Throughout Vietnam there are many kinds of soups, "canh," served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it's also great packed in a Thermos for lunch. It's the perfect bok choy soup, too! -Brenda Watts, Gaffney, South Carolina

Provided by Taste of Home

Categories Lunch

Time 6h45m

Yield 8 servings (about 2-1/2 quarts).

Number Of Ingredients 19

Ingredients

1/4 cup panko bread crumbs
1/4 cup finely chopped onion
1 large egg, lightly beaten
2 serrano peppers, seeded and minced
1 garlic clove, minced
1/2 pound ground chicken
2 tablespoons peanut oil
SOUP:
6 cups chicken or vegetable stock
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 small onion, cut into thin strips
1 cup bok choy leaves, cut into 1-inch strips
1 cup fresh baby carrots, julienned
1 cup julienned roasted sweet red peppers
3 serrano peppers, julienned
2 garlic cloves, minced
1/2 teaspoon salt
1/4 cup panko bread crumbs, optional
1 large egg, beaten

Steps:

In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into 3/4-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain. Transfer to a 4- or 5-qt. slow cooker., Add stock, tomatoes, onion, bok choy, carrots, red peppers, julienned serrano peppers, garlic and salt. Cook, covered, on low 6-8 hours or until meatballs are cooked through and vegetables are tender. If desired, stir in panko. Without stirring, drizzle beaten egg into slow cooker. Let stand until egg is set, 2-3 minutes. Freeze option: Before adding egg, cool soup. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Without stirring, drizzle beaten egg into soup. Let stand until egg is set, 2-3 minutes.

Nutrition Facts : Calories 147 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 836mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.

MEATBALL SOUP WITH CABBAGE

Meatball Soup with Cabbage image

I discovered this meatball soup with cabbage a few years ago from a Mexican place and I have been searching for the right combinations. I think I have it almost right with this one. Very hearty and filling.

Provided by Laureeh

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 1h40m

Yield 10

Number Of Ingredients 21

Ingredients

½ pound bulk mild Italian sausage
½ pound lean ground beef
½ cup cooked rice
1 egg
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons hot pepper and garlic infused olive oil
1 small onion, chopped
3 cloves garlic, minced
12 cups water
6 cubes chicken bouillon
1 medium head cabbage, cored and cut into large pieces
3 carrots, cut into large pieces
2 large potatoes, peeled and cut into large pieces, or more to taste
1 teaspoon chopped fresh oregano
½ teaspoon dried oregano
½ teaspoon mushroom-flavored salt
ground black pepper to taste

Steps:

Mix sausage, beef, rice, egg, garlic powder, cumin, paprika, salt, and pepper together in a large bowl for meatballs. Cover and refrigerate for 30 minutes.
Heat oil in a large pot over medium-high heat. Add onion and garlic; cook and stir for 1 to 2 minutes. Add water and bouillon cubes; bring to a boil. Add cabbage, carrots, and potatoes. Boil gently for 10 minutes.
Meanwhile, form meat mixture into regular-size meatballs. Drop gently into the pot and add fresh and dried oregano. Reduce heat and let simmer until meatballs are no longer pink in the centers, about 30 minutes. Add salt and pepper to taste.

Nutrition Facts : Calories 241 calories, Carbohydrate 25.6 g, Cholesterol 43.6 mg, Fat 10.7 g, Fiber 4.9 g, Protein 11.8 g, SaturatedFat 3.2 g, Sodium 1294.7 mg, Sugar 5.2 g

Tips:

For cabbage, cut in half lengthwise and remove tough center ribs. Stack halves, roll up tightly, and slice crosswise into 1-inch pieces.
Pork meatballs can be made ahead of time and refrigerated or frozen until ready to use.
You can use chicken or vegetable broth instead of water.
Add more vegetables to the soup, such as carrots, celery, or mushrooms.
Finish the soup with a drizzle of sesame oil or soy sauce for extra flavor.

Conclusion:

This Chinese cabbage, bok choy, and pork meatball soup is a delicious and easy-to-make weeknight meal. It's packed with vegetables and protein, and the flavorful broth will warm you up on a cold day. Plus, it's a great way to use up leftover pork.