Spinach and Meatball Soup is a classic, quick home-style soup. The meatballs are tender and juicy, while the spinach is sweet and soft. The broth is clear and savory—a warm bowl that comforts you from the inside out. It’s perfect for breakfast or when you don’t have much of an appetite.
🌴 Ingredients:
· 200g minced pork (choose 30% fat, 70% lean for tenderness)
· 1 small bunch spinach (tender leaves, roots removed and washed)
· 1 egg (use egg white only, for the meatballs)
🌴 Aromatics:
· A small piece of ginger (minced)
· 2-3 cloves garlic (minced)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 1 tbsp cooking wine (about 10ml, for marinating)
· 1 tbsp light soy sauce (about 10ml)
· 1 tsp cornstarch (about 5g, for the meatballs)
· 1/2 egg white (for the meatballs, makes them tender)
· 2g salt (about half a teaspoon, add at the end)
· A pinch of white pepper powder
· A few drops of sesame oil (for finishing, optional)
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Spinach
Remove the roots of the spinach, wash, and cut into sections. Bring a pot of water to a boil, add a pinch of salt and a few drops of oil, and blanch the spinach for 30 seconds. Drain and rinse with cold water. ⚠️ Note: Always blanch the spinach to remove oxalic acid, which affects calcium absorption and makes it taste astringent. I’ve tried skipping it, and the soup tasted bitter. - Make the Meatballs
In a bowl, combine the minced pork, cooking wine, light soy sauce, half an egg white, cornstarch, and a pinch of white pepper. Stir in one direction until the mixture becomes sticky and glossy. ⚠️ Note: Always stir in one direction to make the meatballs hold together. I’ve tried stirring randomly, and the meatballs fell apart in the soup. - Sauté the Aromatics
Heat oil in a pan, add the minced ginger and garlic, and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Simmer the Broth
Add plenty of hot water and bring to a boil. ⚠️ Note: Always use hot water; cold water won’t release the flavor properly. - Add the Meatballs
Reduce to low heat. Use a spoon or your thumb and index finger to drop the meat mixture into the soup. Cook until the meatballs change color and float to the top. ⚠️ Note: Keep the heat low when adding the meatballs, or they will break apart. I’ve tried using high heat, and they disintegrated. - Add the Spinach
Add the blanched spinach and cook for 1 minute to let its sweetness infuse the broth. ⚠️ Note: It’s already blanched, so don’t overcook it, or it will fall apart. - Season and Serve
Add 2g salt and a pinch of white pepper. Turn off the heat, sprinkle with scallion, and drizzle with sesame oil. Serve hot. ⚠️ Note: Add salt at the very end to keep the soup fresh and the meatballs tender. I’ve tried adding it early, and the meatballs turned tough.
💡 More Nourishing Soups:
If you enjoy this light and comforting meatball soup, you should also try my [Tomato Meatball Soup] for another tangy and savory favorite.
Want to explore more? Check out my full [Soups] category!
💡 Tips:
Blanch the spinach to remove oxalic acid. Stir the meat mixture in one direction so the meatballs hold together. Keep the heat low when adding the meatballs. Add the spinach at the end and cook for just 1 minute. Add salt at the very end for the best flavor.
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