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Low Carb Vietnamese Pork Meatball Napa Cabbage Soup Recipe

Gluten Free
Lunch
Main Dishes
Paleo
★★★★★
5/5
(1935 reviews)
By Zylo Nutritionist Team
Low Carb Vietnamese Pork Meatball Napa Cabbage Soup
Zylo Recipes

Description

This Vietnamese Pork Meatball and Napa Cabbage Soup is a comforting and satisfying meal, perfect for a cozy night in. It’s simple to prepare, and the recipe yields a generous portion, making it ideal for meal prepping throughout the week. The foundation of the soup begins with rehydrated dried shiitake mushrooms, their earthy aroma infusing every spoonful.

These mushrooms are finely chopped and then combined with ground pork, creating a flavorful base for the meatballs. The meat is seasoned with a delicate balance of crushed white pepper and umami-rich fish sauce. The texture is further enhanced with the addition of finely chopped noodles, which help to bind the mixture and retain moisture during cooking.

The result is a meatball that is both tender and flavorful, a delightful contrast to the crispness of the cabbage. The meatballs are gently simmered in a savory chicken bone broth, allowing their flavors to meld and deepen. Fresh napa cabbage is then added, its subtle sweetness complementing the richness of the broth and meatballs.

More shiitake mushrooms are stirred in, adding another layer of earthy complexity. Finally, the noodles are incorporated, providing a unique texture and heartiness to the soup. These translucent noodles offer a satisfying chewiness, a delightful counterpoint to the tender meatballs and crisp cabbage.

They have a distinct flavor from the drying process, adding a depth that complements the fresh shiitake mushrooms. While traditionally made with ground pork, you can also substitute it with ground turkey. To ensure a rich and flavorful result, opt for a ground turkey with a higher fat content.

Alternatively, you can serve the soup with a side of creamy avocado to add richness to your meal. The soup is a complete and nourishing dish on its own. Each spoonful offers a harmonious blend of flavors and textures that will warm you from the inside out.

Preparation Time

Prep Time
30 min
Cook Time
25 min
Total Time
55 min

Nutrition Information

Per 1 bowl serving
C
Calories
400 Kcal
C
Carbs
10 g
Fi
Fiber
4 g
Sugar
5 g
P
Protein
35 g
C
Fats
25 g
Saturated Fats 10 g
Unsaturated Fats 12 g
Cholestrol 100 mg
Sodium 700 mg
Potassium 500 mg
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Ingredients

    1.
    Napa cabbage
    Napa cabbage
    1.5 lb
    2.
    Mushrooms Shiitake Dried
    Mushrooms Shiitake Dried
    15 mushroom
    3.
    Ground pork
    Ground pork
    2.25 lb
    4.
    Chicken broth
    Chicken broth
    1 qt
    5.
    Water
    Water
    2 qt
    6.
    Salt, sea salt
    Salt, sea salt
    1.25 tsp
    7.
    White pepper, ground
    White pepper, ground
    1 tsp
    8.
    Fish sauce (nam pla or nuoc mam)
    Fish sauce (nam pla or nuoc mam)
    1 tbsp
    9.
    Avocado oil
    Avocado oil
    1 tbsp
    10.
    Kelp Noodles
    Kelp Noodles
    24 oz
    11.
    Fish sauce (nam pla or nuoc mam)
    Fish sauce (nam pla or nuoc mam)
    1 tbsp

Instructions

    1.
    To start, add water to a small saucepan and add the dried mushrooms to it. Bring the mixture to a boil and cook the mushrooms until they are softened. Drain them and rinse them under cold water to be able to handle them. Slice the stems out of the mushrooms and place 5 of them into a food processor. Cut the rest of them into quarters and set them aside.
    2.
    Add the quartered mushrooms to an extra-large stockpot with the chicken bone broth and two quarts of water. You will need the extra space in the pot to add the napa cabbage, which starts voluminous but shrinks significantly once cooked. Bring the broth mixture to a boil.
    3.
    In the meantime, prepare the meatballs. Process the shiitakes in the food processor lightly and then add the ground pork, 1 tbsp fish sauce, 1 bs tsp sea salt, 1 tsp ground white pepper.
    4.
    Pulse the mixture until well blended but still slightly coarse. You may have to remove the processor bs lid and move the mixture around and pulse again to incorporate everything well. Chop about 3 oz of the kelp noodles into bs bs pieces and fold them into the meatball mixture.
    5.
    Take two large spoons and make quenelles by moving a portion of the meatball mixture between the two spoons. Alternatively, you can use a 1 oz cookie scoop. Drop the meatballs into the boiling liquid and allow them to cook while you wash the napa cabbage.
    6.
    Cut the napa cabbage into 1 bs bs cubes. Cutting the cabbage is best done by slicing the napa in half lengthwise and then cutting each half lengthwise into quarters. Remove the stem and then cut each quarter in half lengthwise again. Then chop the napa the other direction to make 1 bs bs pieces. Add the napa cabbage to the soup and use a spoon to push the vegetable down in the broth.
    7.
    Next, add the kelp noodles to the soup. They are hard to overcook so that they can go directly into the soup. Cook for 1-2 minutes or until the noodles are tender. Make sure the meatballs are cooked through as well before serving. Serve the soup piping hot with a side of fish sauce with chopped Thai chilies.