Dive into the heart of Chinese cuisine with the comforting and flavorful Lions Head Meatball Soup! This delightful dish, named for its large, round meatballs resembling a lion's head, is not only a feast for the eyes but also a warm embrace for your taste buds. Imagine savoring tender pork meatballs swimming in a savory broth, complemented by the crunch of water chestnuts and the freshness of bok choy. Whether you're looking to impress guests or simply enjoy a cozy night in, this recipe promises to be a showstopper. Ready to unleash your inner chef? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb ground pork
- 1/2 cup water chestnuts, chopped
- 1/4 cup green onions, chopped
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 4 cups chicken broth
- 1 cup bok choy, chopped
- 2 tbsp cornstarch
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the water chestnuts and green onions, and mince the ginger. Set them aside in separate bowls for easy access.
- In a large mixing bowl, combine the ground pork, chopped water chestnuts, chopped green onions, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix the ingredients thoroughly until well combined.
- Once the meat mixture is ready, shape it into large meatballs, about the size of a golf ball. You should be able to make approximately 8-10 meatballs depending on the size.
- In a large pot, heat the chicken broth over medium-high heat until it comes to a gentle simmer.
- Carefully add the meatballs to the simmering broth. Allow them to cook for about 20 minutes, gently stirring occasionally to prevent sticking.
- While the meatballs are cooking, prepare the bok choy. Rinse it under cold water, then chop it into bite-sized pieces.
- After the meatballs have cooked for 20 minutes, add the chopped bok choy to the pot. Allow it to simmer for an additional 5-10 minutes until the bok choy is tender.
- In a small bowl, mix the cornstarch with a few tablespoons of cold water to create a slurry. Stir this mixture into the soup to thicken the broth slightly.
- Continue to simmer the soup for another 5 minutes, allowing the cornstarch to activate and thicken the broth. Taste and adjust seasoning with more salt and pepper if necessary.
- Once the soup is ready, ladle it into bowls, ensuring each bowl gets a few meatballs and plenty of broth and bok choy. Garnish with additional chopped green onions if desired.
- Serve the Lions Head Meatball Soup hot, accompanied by steamed rice or crusty bread if desired. Enjoy your delicious homemade soup!
Tips
- Ingredient Prep: Take the time to chop your water chestnuts, green onions, and ginger beforehand. Having everything prepped and ready to go will make the cooking process smoother and more enjoyable.
- Meatball Size: For uniform cooking, try to shape your meatballs to the same size. Golf ball-sized meatballs work perfectly, ensuring they cook evenly in the broth.
- Gentle Simmering: When adding the meatballs to the broth, do so gently to avoid breaking them apart. Stir occasionally, but be careful not to overdo it.
- Bok Choy Freshness: Add the bok choy towards the end of the cooking process to maintain its vibrant color and crisp texture. Overcooking can lead to a mushy vegetable.
- Thickening the Broth: For a richer broth, make sure to mix the cornstarch with cold water to create a smooth slurry before adding it to the soup. This prevents clumping and ensures an even thickness.
- Taste Test: Always taste your soup before serving! Adjust the seasoning with salt and pepper as needed to achieve the perfect flavor balance.
- Serving Suggestions: This soup pairs beautifully with steamed rice or crusty bread. Consider garnishing with extra chopped green onions for a pop of color and flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 25g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 75mg
