Ginger Meatball Soup

ginger meatball soup


Light, fresh, and delicious, this ginger meatball soup is the perfect light lunch or start to your dinner. Add snow peas, carrots, and water chestnuts to make a heartier soup, or add rice instead of egg noodles.


  • 1 pound ground pork
  • 2 scallions, finely chopped
  • 1 piece of ginger (about 1 inch), peeled and finely chopped
  • 2 quarts of chicken broth
  • 2 cups of egg noodles
  • 1 Tablespoon chopped cilantro
  • salt and pepper


  • In a medium bowl, combine pork, scallions, garlic, ginger, and salt and pepper.
  • Form bite-sized meatballs (about one inch each) and arrange them on a foil lined baking sheet in a single layer.
  • Broil on high, 6 inches from broiler heat source for 5 – 7 minutes or until browned.
  • Meanwhile, in a covered 5 quart pot, heat chicken broth to simmering. Uncover and add egg noodles and meatballs. Cook until noodles are tender.
  • Garnish with chopped cliantro
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ginger meatball soup

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