Chinese Lion's Head Soup
Chinese Lion's Head Soup features large, tender pork meatballs in a warm aromatic broth.The meatballs are flavored with ginger, scallions, soy sauce, and sesame oil.Slow simmering creates an exceptionally soft and juicy texture.Bok choy or Napa cabbage adds freshness and balances the rich pork.The fragrant broth makes this dish comforting without being overly heavy.Serve hot with steamed rice for a traditional and satisfying meal.
Ingredients
For the Lion's Head Meatballs
- 1 pound ground pork
- ½ cup finely chopped Napa cabbage
- 2 green onions, finely chopped
- 1 tablespoon fresh ginger, finely grated
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 large egg
- ½ teaspoon salt
For the Soup
- 6 cups chicken broth
- 1 cup water
- 3 slices fresh ginger
- 2 green onions, cut into large pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 4 cups baby bok choy or Napa cabbage
- 1 small carrot, thinly sliced
- Salt and white pepper, to taste
Instructions
- In a large bowl, combine the ground pork, chopped Napa cabbage, water chestnuts, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, sugar, cornstarch, egg, white pepper, and salt.
- Divide the mixture into four equal portions and gently shape each portion into a large, round meatball.
- Add the chicken broth, water, ginger slices, green onions, soy sauce, and Shaoxing wine to a large, deep pot.
- Carefully lower the meatballs into the simmering broth one at a time.
- Keep the heat low enough that the broth does not boil aggressively.
- Cover the pot partially and simmer for approximately 30–35 minutes.
- Add the bok choy or Napa cabbage and sliced carrots during the final 8–10 minutes of cooking.
- Stir in the sesame oil and season with additional salt and white pepper according to taste.
- Cook until the vegetables are tender but still vibrant.
- Carefully transfer one large meatball to each serving bowl.
- Serve immediately with steamed rice.
Notes
- Use ground pork with some fat: Very lean pork can produce dry meatballs.
- Mix gently: Overmixing can make the meatballs dense.
- Keep the broth at a gentle simmer: A strong boil can break the meatballs apart.
- Shape with wet hands: This prevents the mixture from sticking.
- Water chestnuts add texture: They provide a subtle crunch.
- Don't overcrowd the pot: The meatballs need space to cook evenly.
- Cook thoroughly: Pork meatballs should be fully cooked before serving.
- Serve carefully: The meatballs are delicate and can break easily.