Slow Cooker Asian Wedding Soup with Pork Meatballs and Potstickers

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Comforting slow cooker soup featuring tender pork meatballs, potstickers, and a flavorful Asian broth simmered to perfection. This Asian fusion recipe, ready in about 255 minutes, pairs ground pork, green onions, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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.

Prep: 15 min Cook: 240 min Serves 6 Asian cuisine 320 cal/serving

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Ingredients

1 pound ground pork
4 stalks, finely chopped green onions
2 cloves, minced garlic cloves
1 tablespoon fresh, grated ginger
2 tablespoons soy sauce
1 teaspoon sesame oil
12 pieces potstickers (frozen)
8 cups chicken broth
3 cups baby spinach
2 medium, thinly sliced carrots
6 medium, sliced shiitake mushrooms
to taste salt
to taste black pepper
1/4 cup chopped, for garnish cilantro

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Instructions

Step 1: In a large bowl, combine 1 pound ground pork, 4 finely chopped green onions, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, 2 tablespoons soy sauce, and 1 teaspoon sesame oil. Mix well and form into 1-inch meatballs.
Step 2: Place the pork meatballs in the bottom of a slow cooker, then add 8 cups chicken broth, 2 thinly sliced medium carrots, and 6 sliced medium shiitake mushrooms.
Step 3: Cover and cook on low for 4 hours until meatballs are cooked through and broth is flavorful.
Step 4: During the last 30 minutes of cooking, add 12 frozen potstickers and 3 cups baby spinach to the slow cooker. Cover and cook until potstickers are tender and spinach is wilted.
Step 5: Season with salt and black pepper to taste, then ladle soup into bowls and garnish with 1/4 cup chopped cilantro for a fresh finish.