Chinese meatball soup

Posted on May 30, 2010



  • 1 lb ground turkey or pork
  • 5 cups chicken broth
  • 3 tbs rice flour
  • 1/4 tsp ground ginger
  • 1/2 lb baby bok choy or chopped bok choy
  • 1 package ramen or rice noodles


  1. Boil broth.
  2. Using your hands, mix together the ground meat with the 3 tbs of rice flour.
  3. Form mixture into small balls and add to broth.  Cook for at least 10 minutes.
  4. Rinse bok choy and add to mixture.  Bok choy has a lot of volume, so you actually may want to remove the cooked meat balls and cook the veggies in the remaining broth.
  5. Add the noodles last, especially if using ramen, or else they’ll get slimey!  If you’re using ramen and don’t want to waste the packet, you can use 3 cups broth, 2 cups water, and the packet.  It can mix up the flavor a bit.

Vegetarian option:

Replace the chicken with vegetable broth, and the noodles and bok choy will make a filling soup.  Adding finely cubed soft tofu or bean sprouts to this soup is also quite tasty.

Posted in: Recipes