Chinese Lion’s Head Soup Traditional Pork Meatball Soup is a comforting and elegant dish featuring large, tender pork meatballs simmered gently in a light, aromatic broth. Named for its resemblance to a lion’s head—where the meatball represents the head and surrounding greens resemble the mane—this soup is prized for its delicate flavors and nourishing qualities.
Chinese Lion’s Head Soup:
Often served during family gatherings and festive occasions, Lion’s Head Soup perfectly balances richness and subtlety. The meatballs are soft and juicy, absorbing the essence of ginger, scallions, and broth, while napa cabbage or bok choy adds freshness and texture to every spoonful.
History:
Lion’s Head Soup originates from Jiangsu Province in eastern China, particularly associated with Huaiyang cuisine, one of China’s most refined culinary traditions. The dish dates back to the Sui Dynasty (581–618 AD), when it was considered a delicacy among scholars and nobles. Over centuries, it evolved into both a celebratory dish and a homestyle comfort soup, symbolizing prosperity, warmth, and family unity.
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Chinese Lion’s Head Soup Traditional Pork Meatball Soup
Ingredients
For the Meatballs:
- 500 g ground pork (preferably with some fat)
- 1 egg
- 2 tbsp finely chopped scallions
- 1 tbsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp cornstarch
- Salt and white pepper to taste
For the Soup:
- 5 cups chicken stock or light pork broth
- 2 cups napa cabbage or bok choy, chopped
- 1 tbsp Shaoxing wine (optional)
- 1 tsp soy sauce
- Salt to taste
Instructions
- In a bowl, combine ground pork, egg, scallions, ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper. Mix gently until well combined.
- Shape the mixture into large, round meatballs (about the size of a tennis ball).
- Bring the broth to a gentle simmer in a large pot. Add Shaoxing wine and soy sauce.
- Carefully place the meatballs into the simmering broth. Cook on low heat for 25–30 minutes.
- Add the cabbage or bok choy and simmer for another 5–10 minutes until tender.
- Taste and adjust seasoning before serving hot.
Notes
- Use pork with some fat for juicy, tender meatballs.
- Do not overmix the meat to keep the texture light.
- Keep the broth at a gentle simmer, not a rolling boil.
- White pepper gives a more authentic flavour than black pepper.
- The soup tastes even better after resting for a few minutes before serving.
Tips for Chinese Lion’s Head Soup:
- Lightly oil your hands when shaping meatballs to prevent sticking.
- For extra softness, beat the meat mixture in one direction.
- Add mushrooms for deeper umami flavor.
- Serve with steamed rice for a complete meal.
- Skim excess fat from the broth if needed.
FAQs for Chinese Lion’s Head Soup:
Q1: Can I use chicken instead of pork?
Yes, ground chicken can be used, but the texture will be slightly firmer.
Q2: Can I freeze Lion’s Head meatballs?
Yes, uncooked meatballs can be frozen for up to one month.
Q3: Is this soup spicy?
No, it is mild and savory, making it suitable for all ages.
Q4: What vegetables can I substitute for napa cabbage?
Bok choy, spinach, or Chinese broccoli work well.
Q5: Can I make it without alcohol?
Yes, simply omit the Shaoxing wine.
Conclusion:
Chinese Lion’s Head Soup Traditional Pork Meatball Soup is a timeless dish that beautifully reflects the elegance of traditional Chinese cooking. With its tender meatballs, light broth, and nourishing greens, it offers comfort, symbolism, and flavor in every bowl. Whether for a family dinner or a special occasion, this classic soup is sure to impress and satisfy.