| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 22g | 7g | 10g |
| sugars | fibre | protein | salt |
| 3g | 2g | 19g | 1.2g |
Why I Love Taiwanese Meatball Soup
When I first encountered Taiwanese Meatball Soup, I was immediately struck by the soul-warming blend of flavors and textures. This dish, often referred to as “Lion’s Head Soup,” draws you in with its delectable meatballs and its fragrant broth. Growing up in Seattle, I had access to a vast array of Pacific Northwest ingredients, but my heart always yearned for the comforting nuances of East Asian dishes. Taiwanese Meatball Soup successfully marries the richness of ground pork with the delicate crunch of water chestnuts, creating a symphony in every bite.
A Fusion of Cultures and Flavors
One of the reasons I adore this recipe so much is its incredible versatility and ease of preparation. It’s somewhat reminiscent of Japanese Tsukune, a type of chicken meatball often served in yakitori joints, yet differing in complexity of the broth and additional ingredients like Napa cabbage and mushrooms. These added vegetables not only enrich the flavor but also offer nutritional balance, making this a hearty meal fit for any occasion.
Inspiration for recipes can come from many places, and for this dish, I found a lot of guidance from the works of Ming Tsai, an American chef of Chinese heritage who excels at combining Eastern and Western culinary traditions. While this Meatball Soup stands proudly on its own, it’s fascinating to see the parallels in techniques and ingredients.
The Comfort Factor
Another aspect I cherish about this Meatball Soup is its comfort factor. The consistency of the meatballs, enhanced by the cornstarch and egg, ensures they remain tender and moist. The aromatic addition of sesame oil and white pepper further elevates the dish, creating a broth that’s both soothing and invigorating. It’s reminiscent of the hearty stews I grew up with, but with a lighter, more fragrant twist.
This recipe, rich with vegetables and accompanied by a deliciously savory broth, makes it a perfect standalone dish. However, if you’re hosting a meal or looking to diversify your menu, it pairs wonderfully with Japanese rice or a light cucumber salad dressed in rice vinegar and sesame seeds. The optional garnish of cilantro adds an extra pop of freshness and color, making the presentation just as inviting as its aroma.
In essence, Taiwanese Meatball Soup is more than just a dish; it’s a comforting embrace from a culture that knows how to marry simplicity with profound flavors. For those who appreciate the beauty of culinary diversity, this recipe is a must-try. With each spoonful, you’ll find a satisfying blend of tradition and innovation that speaks to my own culinary journey.
What You’ll Need
- 1 lb ground pork
- 1/4 cup finely chopped water chestnuts
- 2 tablespoons soy sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1 teaspoon cornstarch
- 1 egg, lightly beaten
- 6 cups chicken broth
- 1 cup sliced Napa cabbage
- 4 ounces medium-sized mushrooms, sliced
- 1 cup chopped scallions (green onions)
- Salt to taste
- Optional: chopped cilantro for garnish
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Method
Step One
In a large bowl, combine the ground pork, finely chopped water chestnuts, soy sauce, rice wine (or dry sherry), sesame oil, ground white pepper, cornstarch, and the lightly beaten egg. Mix well until all ingredients are thoroughly combined and the mixture becomes slightly sticky.
Step Two
Using wet hands, form the pork mixture into small meatballs, each about 1 inch in diameter. Set the meatballs aside on a plate.
Step Three
In a large pot, bring the chicken broth to a boil over medium-high heat. Once boiling, carefully add the meatballs to the broth. Reduce the heat to medium and let the meatballs cook for about 10 minutes, or until they float to the surface and are cooked through.
Step Four
Add the sliced Napa cabbage, sliced mushrooms, and chopped scallions to the pot. Allow the soup to simmer for an additional 5-7 minutes, or until the vegetables are tender.
Step Five
Taste the soup and season with salt to taste. If desired, garnish with chopped cilantro before serving. Enjoy your Meatball Soup hot!
