Chinese Cabbage (Bok Choy) and Pork Meatball Soup

Recipe by Barbara Polowetz

This came from a recent edition of She Knows Low Carb magazine. This is my modification. Less than 5 gm. of carbs per serving. Makes 12 servings.

Top Review by Amy in Hawaii

I added some chopped waterchestnuts for crunch, minced shitake, and 1/2 pound of finely diced shrimp for flavorto the meatballs. I left out the sesame oil because I do not like the taste. But sometimes I will put a tablespoon of oyster sauce in the meatball mix instead and I only use one egg. I have also made this soup with pork stock and also shrimp or bonito (dashi no moto) and added a little soy as well. I have not tried it with hot chili oil but that sounds like a great idea. Thanks for posting

Ingredients Nutrition


  1. Meatballs:.
  2. Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
  3. Soup:.
  4. Boil the chicken stock with the slices of fresh ginger.
  5. Add the raw meatballs and simmer for 20 minutes.
  6. Add the bok choy and simmer until done, about 10 more minutes.

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