Pork Ginger Meatball Soup

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A comforting soup with tender pork meatballs in a fragrant ginger-infused broth, featuring fresh vegetables and rice noodles. This Hawaiian-inspired soup recipe, ready in about 50 minutes, pairs ground pork, ginger, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound ground pork
• 2 tablespoons, grated ginger
• 2 cloves, minced garlic
• 1/4 cup, chopped green onions
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 4 cups chicken broth
• 4 ounces rice noodles
• 2 cups, chopped bok choy

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Instructions

1. Step 1: In a bowl, combine 1 pound ground pork, 2 tablespoons grated ginger, 2 minced garlic cloves, 1/4 cup chopped green onions, 2 tablespoons soy sauce, and 1 tablespoon sesame oil. Mix with your hands until well combined, then form into 1-inch meatballs.
2. Step 2: In a large pot, bring 4 cups chicken broth to a simmer over medium heat. Add the meatballs and cook for 8-10 minutes until cooked through and the broth is heated through.
3. Step 3: Add 4 ounces rice noodles and 2 cups chopped bok choy to the pot. Simmer for 5 minutes until the noodles are tender and the bok choy is wilted.
4. Step 4: Season with salt and pepper to taste, then serve hot.