Chinese Cabbage (Bok Choy) and Pork Meatball Soup

Total Time
Prep 30 mins
Cook 30 mins

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.

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.


Most Helpful

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

Amy in Hawaii July 31, 2008

I am giving this recipe five stars for the meatballs. They were delicious and perfectly seasoned. I browned the meatballs in a skillet before adding them to the soup. I used recipe 173574 as the soup base and I added the meatballs to that and it turned out absolutely wonderful.

beckas May 19, 2007

I made this over the weekend. It was REALLY good. It tasted just like potsticker soup (minus) the carb-laden potsticker dough wraps. The meatballs taste just like the filling of a potsticker. Anyway, this is a perfect low-carb yummy filling soup! The only (very minor) change was I added soy sauce and hot chili oil (to taste) to the broth while it simmered with the ginger. I made a shrimp stir-fry to go with it.

Chef-Betsy February 20, 2007

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