Pork Meatball Soup with Shiitake Mushrooms and Toasted Rice

Easy meatballs made with ground pork give this brothy Asian soup added richness.


Slideshow: Warming Soup Recipes


  • Total Time:
  • Servings: 4
KEY: Fall, Winter, Asian, Soups & Stews, Fast, Web Exclusive, Dinner, Lunch

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  • 1/2 pound ground pork
  • 1 teaspoon finely grated fresh ginger
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1/4 teaspoon freshly ground Szechwan peppercorns or freshly ground black pepper
  • 1/3 cup Shaoxing rice wine or sake
  • 1 teaspoon sugar
  • Salt
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon vegetable oil
  • 4 cups low-sodium chicken broth
  • 1/2 pound shiitake mushrooms, stems discarded, caps halved
  • 3 ounces baby spinach (4 cups)
  • 3 scallions, thinly sliced
  • 1 tablespoon soy sauce
  • Red chili sauce, for serving

How to make this recipe

  1. In a large bowl, mix the ground pork with the ginger, shallot, garlic and ground Szechwan peppercorns. Stir in 2 tablespoons of the rice wine and the sugar, 1/2 teaspoon of salt and sesame oil. Form the mixture into 10 meatballs.
  2. In a large, heavy saucepan, heat the vegetable oil until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 4 minutes.
  3. Add the chicken broth and mushrooms and simmer over moderate heat until the meatballs are cooked through, about 10 minutes. Add the spinach, scallions, soy sauce and the remaining 3 tablespoons plus 1 teaspoon rice wine and simmer until the spinach is just wilted, about 1 minute. Season the soup with salt and serve with chili sauce on the side.

Serve With

Toasted Rice.

Contributed By Published September 2012

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