This Asian soup with cabbage and meatballs features tender pork and shrimp meatballs, hearty napa cabbage, and a deeply savory broth — ready in just over an hour.
Why You’ll Love This Asian Noodle Soup
If you enjoy Asian flavors but don’t cook this style often, this recipe is approachable and rewarding. Adapted from a trusted cookbook, it balances an umami-rich broth with light, tender meatballs made from pork and shrimp. Serve it with vermicelli or glass noodles for a comforting bowl that works as a starter or a main.
- Deep, savory broth
- Delicate, tender meatballs
- Simple, wholesome ingredients
- Perfect for chilly days
- Serves as an appetizer or a full meal
Ingredient Information and Substitutions
- Ground pork — the flavorful base for the meatballs. Substitute ground chicken or turkey for a lighter option.
- Minced shrimp — adds sweetness and lightness. Omit and increase pork if needed, though shrimp gives special texture and flavor.
- Water chestnuts — finely diced for crunch. Canned water chestnuts work well.
- Napa cabbage — tender, mildly sweet leaves that bulk up the soup. Savoy or regular cabbage can be used instead.
- Carrot — shredded or thinly sliced for color and subtle sweetness.
- Sesame oil — added at the end for a nutty finish; don’t skip it.
- Soy sauce — used in both meatballs and broth for umami. Tamari is a gluten-free alternative.
- Cornstarch — helps bind the meatballs while keeping them light.
- Chicken stock — the broth base. Homemade stock is ideal but good-quality store-bought works fine.
- Ground white pepper — gentle heat and classic flavor; black pepper can substitute.
- Sugar — a pinch balances savory flavors in the meatballs.
- Vermicelli (optional) — glass or rice vermicelli turn this into a filling noodle soup.
How to Make This Asian Soup
Step 1 — Make the meatball mixture.
In a bowl, combine ground pork, minced shrimp, finely diced water chestnuts, soy sauce, sugar, salt, white pepper, and cornstarch. Mix thoroughly and let the mixture rest for about 15 minutes to allow flavors to meld.
Step 2 — Start the broth.
Bring the chicken stock to a boil in a wok, Dutch oven, or large pot over high heat. Add napa cabbage and carrot, then reduce heat and simmer for about 30 minutes so the vegetables soften and the broth develops flavor.
Step 3 — Form the meatballs.
Shape the pork mixture into balls using a heaping tablespoon for each. Place them on a plate as you work.
Step 4 — Cook the meatballs.
Carefully drop the meatballs into the simmering soup one at a time. Avoid stirring so they keep their shape. They will float to the surface when cooked through, about 3 minutes.
Step 5 — Finish and serve.
Just before removing the pot from the heat, stir in salt, sesame oil, and soy sauce to taste. Serve hot over vermicelli or glass noodles if desired.
Frequently Asked Questions
Yes. Prepare the broth and vegetables and refrigerate. For best texture, form and cook the meatballs just before serving.
Absolutely. Add chili flakes, a drizzle of chili oil, or a little sriracha at the end to introduce heat.
Yes. Add vermicelli or glass noodles during the last few minutes of cooking so they soak up the broth.
Tips for Making This Asian Cabbage Soup
- Marinate briefly. Let the meatball mixture rest for 15 minutes to improve texture and flavor.
- Drop meatballs gently. Add them one at a time and avoid stirring so they hold their shape.
- Watch for the float. Meatballs will rise when cooked — that’s your cue.
- Add sesame oil last. Stir it in just before serving to preserve its aroma.
- Prep ahead. The meatball mix can be refrigerated up to a day; vegetables can be prepped in advance.
- Storage. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop over medium-low heat.
What to Serve With Chinese Cabbage Soup
This soup is satisfying on its own, but pairs well with simple sides such as grilled or roasted vegetables, a light salad, or steamed rice for a fuller meal.
Other Soup Recipes to Try
-
Traditional Minestrone Soup
-
Cabbage Soup with Hamburger
-
Zucchini Soup
-
Tomato Bisque
If you tried this recipe, please leave a rating and a comment — it helps others find it and helps refine the instructions for future cooks.
Asian Soup with Cabbage and Meatballs
Equipment
- 1 Dutch oven
- 1 Ladle
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef’s knife
- 1 Mini prep processor (optional)
- 1 Cookie scoop or tablespoon
- Measuring cups and spoons
Ingredients
For the pork meatballs:
- 1/2 pound ground pork
- 1/4 pound minced shrimp (about 4–6 large shrimp)
- 1/4 cup water chestnuts, finely diced
- 1 teaspoon soy sauce
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- Pinch ground white pepper
- 1 1/2 tablespoons cornstarch
For the soup:
- 10 cups chicken stock
- 2 cups napa cabbage, cut into 1-inch pieces
- 1 cup carrot, sliced or shredded
- 2 teaspoons kosher salt (adjust to taste)
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
Instructions
To make the meatballs:
- In a bowl, mix ground pork, minced shrimp, water chestnuts, soy sauce, sugar, salt, white pepper, and cornstarch. Let rest for about 15 minutes.
To make the soup:
- Bring the chicken stock to a boil in a wok or Dutch oven over high heat.
- Add the napa cabbage and carrot, then reduce heat and simmer for about 30 minutes.
- Shape the pork mixture into heaping tablespoon-sized meatballs.
- Carefully drop the meatballs into the simmering soup one at a time. Do not stir; they will rise as they cook.
- Cook the meatballs until they float and are cooked through, about 3 minutes.
- Stir in salt, sesame oil, and soy sauce just before turning off the heat. Serve immediately over vermicelli or on its own.
Notes
- Let the meatball mixture rest for 15 minutes to improve texture and flavor.
- Add meatballs gently, one at a time, and avoid stirring so they hold their shape.
- Meatballs will rise to the surface when done — that’s your cue.
- Add sesame oil at the end to preserve its aroma.
- The meatball mixture can be made and refrigerated up to a day ahead; vegetables can be prepped in advance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
Nutrition
Calories: 227 kcal
Carbohydrates: 16 g
Protein: 16 g
Fat: 11 g