Sunday, March 6, 2011

Recipes - Asian Meatball Soup

Photos are my property. These were taken in Yangshuo. the bottom dish is beer fish, a local recipe which was delicious.

I made this today - steamy photo.
I will use pork stock instead of chicken because it is simmering on the stove right now and I may or may not add the shrimp, 1) because I would have to go out and find it and 2) I have a lot of pork for the meatballs. But I might wrap the meatballs in the cabbage the next time..

I tasted the meatballs and they were delicious. I also added some rice to the soup as I didn't have the noodles used below.

Asian Meatball Soup

Recipe courtesy of Emeril Lagasse

6 servings.

•2 quarts chicken stock

Pork Meatballs:

•1/4 pound ground pork

•1 tablespoon minced scallions

•1 tablespoon soy sauce

•1 teaspoon finely-minced ginger

•1 teaspoon sesame oil

Shrimp Rolls:

•1/4 pound ground shrimp

•1/2 cup cellophane noodles, cooked, cooled and roughly chopped

•1 1/2 teaspoons soy sauce

•1 teaspoon minced scallions

•1 teaspoon minced garlic

•6 napa cabbage leaves, blanched and cooled

•6 long scallion greens, blanched and cooled

•Chopped scallions, for garnish


In a soup pot slowly heat chicken stock to a simmer. Make meatballs: Combine ingredients and form into 1/3-inch balls. Make shrimp rolls: Combine shrimp and next 4 ingredients. Lay out cabbage leaves, heap 1 1/2 tablespoons of filling in center and fold up like an egg roll; tie securely with a scallion. Carefully drop meatballs and shrimp rolls into simmering stock. Cook at a low simmer, 15 minutes. Toss some chopped scallions into soup pot, adjust seasonings and serve.


  1. the photos are making my mouth water!!


  2. 9 years later...thank you much for posting this recipie. Ive been on a deep google dive to try to find it from an old show I saw recently.


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