Chinese Vegetable Soup With Shrimp and Pork Meatballs

READY IN: 55mins
Recipe by loof751

This tasty and healthy soup has a great Asian flair! From "The Meatball Cookbook Bible",,,,

Top Review by nessturn22

I LOVE this recipe. I have made it about a dozen times by now. It is perfect. The only teeny tiny change I have made was substituting mushrooms for snow peas. When I first made the substitution, it was because I didn't have snow peas. But I love mushrooms so much, that I have kept that modification as I continue to make this dish. I highly recommend and am grateful that this recipe was shared.

Ingredients Nutrition


  1. Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
  2. In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
  3. Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
  4. Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
  5. Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
  6. Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
  7. Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.

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