Shanghai Lion's Head Meatball Soup
Tender pork meatballs simmered in a silky broth with bok choy and mushrooms. A classic Shanghai comfort soup that's elegant enough for guests but simple enough for weeknight dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 1 lb ground pork
- 3 stalks green onion, finely chopped
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp cornstarch
- 6 cups chicken or pork broth
- 1 lb baby bok choy, halved lengthwise
- 6 oz shiitake mushrooms, halved
- 3 slices ginger, sliced
- 1 tbsp soy sauce
- to taste salt and white pepper
Instructions
- 1
Combine ground pork, green onion, minced ginger, 2 tbsp soy sauce, sesame oil, and cornstarch in a bowl.
- 2
Mix gently with your hands until just combined—do not overmix or the meatballs will be tough.
- 3
Shape mixture into 8 large meatballs (about 2 oz each), rolling between your palms.
- 4
Bring broth to a simmer in a 4-quart pot over medium-high heat, about 5 minutes.
- 5
Add ginger slices and 1 tbsp soy sauce to the broth and stir gently.
- 6
Gently slide meatballs into the simmering broth one at a time—they will sink, then rise.
- 7
Simmer uncovered for 10 minutes until meatballs are cooked through and firm.
- 8
Add mushrooms and bok choy to the pot and submerge gently with a spoon.
- 9
Simmer for 5 more minutes until bok choy is tender-crisp and mushrooms are soft.
- 10
Taste the broth and season with salt and white pepper—be subtle, the soy is already salty.
- 11
Ladle 2 meatballs, vegetables, and broth into each bowl. Serve hot.
Tools you’ll need
- large mixing bowl
- 4-quart pot
- wooden spoon or silicone spatula
- ladle
- soup bowls
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