Chinese Cabbage Bok Choy And Pork Meatball Soup Recipe

This delicious and healthy low-carb Chinese Cabbage Bok Choy and Pork Meatball Soup recipe is a satisfying and flavorful meal, perfect for a weeknight dinner. Inspired by She Knows Low Carb magazine, this modified version boasts less than 5g of net carbs per serving and makes a generous 12 portions. Enjoy tender pork meatballs simmered in a rich chicken broth with crisp-tender bok choy. A perfect balance of savory and light!

Prep Time 20 mins
Cook Time 60 mins
Calories 254.4 kcal
Protein 41g
Rating 5.0 (3 Reviews)
Chinese Cabbage Bok Choy And Pork Meatball Soup 128

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chinese Cabbage Bok Choy And Pork Meatball Soup

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How to Make Chinese Cabbage Bok Choy And Pork Meatball Soup

  1. **Prepare the Meatballs:** In a large bowl, gently combine 1 lb ground pork, 2 finely chopped scallions, 1 tablespoon grated ginger, 1 teaspoon sesame oil, 2 large eggs, and 1 teaspoon sea salt. Shape the mixture into 35-40 small meatballs.
  2. **Simmer the Broth:** In a large pot or Dutch oven, bring 8 cups of chicken stock to a boil. Add 2 slices of fresh ginger.
  3. **Cook the Meatballs:** Gently add the meatballs to the boiling broth. Reduce heat to a simmer and cook for 20 minutes, or until the meatballs are cooked through.
  4. **Add the Bok Choy:** Add 1 lb of bok choy, chopped into bite-sized pieces, to the soup. Simmer for another 10 minutes, or until the bok choy is tender-crisp.
  5. **Serve:** Ladle the soup into bowls and serve hot. Garnish with extra scallions, if desired.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

14g

Fat

26g

Carbs

2g