Pork and Mushroom Meatball-Style Soup

Written by Guest post on Wednesday, 16 June 2021.
Tagged: healthy cooking, healthy eating, meat, nutrition, soup

  • Ready In: 45 minutes
  • Prep Time: 30 minutes
  • Cooking Time: 15 minutes
  • Serves: 4
Pork and Mushroom Meatball-Style Soup

Once you’ve made the meatballs, this becomes an easy recipe to serve. The trick is to make the final topping look attractive with the chilli and coriander.


  • 400g pork mince
  • 4-6 button mushrooms, finely chopped
  • ½ bunch chives, finely chopped
  • ½ tablespoon sesame oil
  • 2 cloves garlic, roughly chopped
  • 4 cm piece ginger, peeled and sliced
  • 1 L salt-reduced vegetable stock
  • 4 spring onions (shallots), cut into 4cm lengths
  • 1 bunch bok choy or choy sum, stems cut into 4cm lengths and leaves chopped
  • fresh chilli, chopped (optional)
  • 2-3 sprigs coriander, roughly chopped (optional)

Nutrition per serve

900 kJ (214 Calories), 21 g protein, 13 g fat (including 5 g sat fat), 1 g carbohydrate (including less than 1 g sugars), 1 g fibre and 725 mg sodium.

Read our nutrition rating system.


  1. Combine the meatball ingredients in a bowl and mix to combine. Roll into 16 bite-sized meatballs. Set aside.
  2. Heat sesame oil in a saucepan over medium heat. Add garlic and ginger to the pan, stirring to soften slightly.
  3. Add the stock to the pan. Bring to the boil then reduce heat and allow to simmer.
  4. Gently lower pork meatballs into the stock. Allow to simmer for 5-7 minutes until cooked. Gently remove from the cooking liquid with a slotted spoon and divide between serving bowls.
  5. Add shallots and bok choy stems to the pan. Cook for 2-3 minutes until softened then remove and divide between 4 serving bowls.
  6. Add bok choy leaves to the pan and cook for 1-2 minutes until wilted.
  7. Pour stock over ingredients in bowls. Top with fresh chilli and coriander before serving.


  • Use any Asian green or any vegetable in this recipe. Allow sufficient cooking time and aim to cook firm vegetables first and leafy vegetables last.


Recipe created and photographed by Helena Dowdall. You’ll find more of Helena’s work at her website.