RECIPE: Sesame Ginger Meatball Soup

Cook time: 1 hour 25 mins  |   Makes 6-12 Servings  |  From Le Creuset


With tender pork meatballs, this Asian-inspired soup with fragrant ginger and sesame delivers a one-pot dinner with bold and delicious flavors. Leftover soup — if there is any — makes an ideal comforting lunch the next day.   -Le Creuset



3 tablespoons vegetable oil, divided
2 green onions, finely sliced
1 tablespoon minced fresh ginger
4 cloves garlic, minced
1 egg
1 pound ground pork
3/4 cup panko breadcrumbs
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper


2 tablespoons vegetable oil
3 carrots, thinly sliced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
10 cups chicken broth
1/4 cup oyster sauce
3 tablespoons packed brown sugar
3 tablespoons soy sauce
2 tablespoons chili garlic sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon rice wine vinegar
6 green onions, thinly sliced and divided
4 cups sliced baby bok choy
2 tablespoons sesame oil
4 teaspoons toasted sesame seeds


For the meatballs: 

In small skillet set over medium heat, add 1 tablespoon vegetable oil. Add green onions, ginger and garlic. Cook, stirring frequently, for 2-3 minutes or until fragrant. Transfer to a large bowl and cool slightly.

Add egg, pork, breadcrumbs, soy sauce, sesame oil, salt and pepper to the green onion mixture. Stir until well combined. Portion in to 1-inch meatballs and set aside on a plate.

In a Dutch Oven set over medium heat, add 2 tablespoons vegetable oil. Cook meatballs in batches, turning occasionally, for 5-8 minutes or until browned all over. Set aside on a plate. Do not wipe out Dutch Oven.


For the soup:

Heat 2 tablespoons vegetable oil in same Dutch Oven set over medium heat. Add carrots, ginger and garlic and stir to combine. Cook, stirring occasionally, for 3-5 minutes or until carrots start to soften. Add broth, cover with the lid and bring to a boil. Add meatballs, oyster sauce, brown sugar, soy sauce, chili garlic sauce, lime juice and rice wine vinegar and stir to combine. Bring back to a simmer, then reduce heat to medium-low. Stir in half of the green onions. Cover and cook, stirring occasionally, for 15-20 minutes or until meatballs are cooked through. 

Add bok choy to the pot and cook, stirring occasionally, until wilted about 3-5 minutes longer. Add sesame oil and stir again. Garnish bowls of soup with remaining green onions and sesame seeds for serving.


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