Pork Meatball & Tofu Soup

Chef’s note: You can substitute ground chicken, ground beef or raw fish cake to replace the pork if you wish. A great addition to this recipe is some dried rice noodle as it will absorb the flavorful broth.

½ lb. ground pork
1 tbsp. garlic (chopped)
1 tbsp. cilantro (minced, including stems and roots)
2 tbsp. green onions (chopped)
1 tbsp. fish sauce
1 tsp. ground black pepper
6 cup chicken stock
2 pieces napa cabbage leaves (cut into 1″ squares)
1 block soft tofu (cut into 1″ squares)

Place the ground pork, garlic, cilantro, green onions, fish sauce and black pepper into a bowl and mix well until a sticky mixture is formed. Divide the mixture into 12 portions and roll each portion into a small ball.

Place the chicken stock in a medium sized pot, bring to a quick boil. Once boiling, add in the pork meatballs, napa cabbage and tofu. Simmer for 5 minutes or until the meatballs start to float. Taste the broth, if it needs seasoning, you can add salt to taste.

Recipe By:

Chef Grant Sato

Prep + Cook Time:

25 mins

Serving Size:

4 servings

As featured in…

Apr. 28, 2021 Coupon Book