Pork Meatball & Tofu Soup


Chef's note: You can substitute ground chicken, ground beef or raw fish cake to replace the pork if you wish. A great addition to this recipe is some dried rice noodle as it will absorb the flavorful broth.

25 min
4 servings


1/2 lb
ground pork
1 Tbsp
garlic (chopped)
1 Tbsp
cilantro (minced, including stems and roots)
2 Tbsp
green onions (chopped)
1 Tbsp
fish sauce
1 tsp
ground black pepper
6 cup
chicken stock
2 pieces
napa cabbage leaves (cut into 1" squares)
block soft tofu (cut into 1" squares)
Prep Time:
10 min
Cooking Time:
15 min
Total Time:
25 min


Place the ground pork, garlic, cilantro, green onions, fish sauce and black pepper into a bowl and mix well until a sticky mixture is formed. Divide the mixture into 12 portions and roll each portion into a small ball. 

Place the chicken stock in a medium sized pot, bring to a quick boil. Once boiling, add in the pork meatballs, napa cabbage and tofu. Simmer for 5 minutes or until the meatballs start to float. Taste the broth, if it needs seasoning, you can add salt to taste.