Chinese Lion’s Head Soup Traditional Pork Meatball Soup
Chinese Lion’s Head Soup is a classic pork meatball soup known for its tender texture and mild, savory broth.Large, fluffy meatballs are gently cooked to retain moisture and flavor.Leafy greens add balance and freshness to the dish.It is both comforting and elegant, perfect for special meals or everyday nourishment.
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.