Gluten-Free Pork Meatball Soup with Rice Noodles
This hearty Gluten-Free Pork Meatball Soup features succulent meatballs made from ground pork, fragrant ginger, and fresh suey choi cabbage. These flavorful meatballs are simmered in a savory onion beef broth enriched with rice vermicelli and topped with vibrant green onions. This recipe is a comforting twist on traditional wonton soup, suited for those with gluten sensitivities, and made with care to replicate the flavors you love without compromising on health. A nostalgic dish reinvented for a gluten-free lifestyle, perfect for any cozy gathering or a comforting weeknight dinner.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Ground pork
2 lbs (raw)
Suey choi cabbage leaves
5 leaves, finely chopped (finely chopped)
Suey choi cabbage leaves
2 leaves, cut (cut into 2-inch pieces)
Gluten-free soy sauce
5 tablespoons (liquid)
Gluten-free soy sauce
1 tablespoon (liquid)
Sesame oil
1 tablespoon (liquid)
Sesame oil
1 teaspoon (liquid)
Minced garlic cloves
3 (minced)
Fresh ginger
2 tablespoons (grated)
Salt
1 pinch (to taste)
Egg
1 (beaten)
Gluten-free flour or cornstarch
1 tablespoon (as binding agent)
Green onions
3, finely chopped (finely chopped)
Green onion
1, chopped (for garnish)
Beef bouillon cubes
3 (as seasoning)
Onions
1/4 cup, chopped (chopped)
Dehydrated onion
1/8 cup (optional)
Rice vermicelli or rice paper sheets
3 ounces (or crumbled rice paper sheets)
Instructions
1
In a large glass bowl, combine the ground pork and finely chopped suey choi, ensuring no excess moisture from the pork gets into the mixture.
2
Add 5 tablespoons of gluten-free soy sauce, 1 tablespoon of sesame oil, minced garlic, grated ginger, and a pinch of salt to the bowl.
3
Thoroughly mix the ingredients until the cabbage is evenly incorporated into the pork mixture.
4
Crack the egg into the bowl and mix well. Gradually add the gluten-free flour or cornstarch until the mixture holds together like meatball dough. If necessary, adjust the consistency by adding more flour.
5
In a separate pot, bring approximately 4 cups of water to a boil. Once boiling, add one beef bouillon cube.
6
Form small meatballs (about 1 inch in diameter) from the meat mixture and gently drop 6-7 into the boiling broth at a time. Cook for about 8 minutes per batch, checking the largest meatball for doneness by cutting it open.
7
Continue this process until all meatballs are cooked. You should yield about 25 meatballs. Discard the initial bouillon broth after cooking the meatballs.
8
For the broth, in a large pot, heat 6 cups of water along with the chopped onions, rice noodles, and 2 bouillon cubes. Bring to a gentle simmer.
9
Once heated through, add the cooked meatballs and 2-inch pieces of suey choi leaves. Stir in the reserved soy sauce and sesame oil.
10
Reduce heat to low or turn the stove off, garnish with chopped green onions, and serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gluten-Free Pork Meatball Soup with Rice Noodles?
It is a hearty soup featuring meatballs made from ground pork, ginger, and suey choi cabbage, served in a savory onion beef broth with rice vermicelli.
Is this recipe suitable for those with gluten sensitivities?
Yes, the recipe is specifically designed for a gluten-free lifestyle, using gluten-free soy sauce and gluten-free flour or cornstarch.
What type of protein is used in the meatballs?
The meatballs are made using 2 lbs of raw ground pork.
What kind of cabbage is used in this soup?
Suey choi cabbage leaves are used both inside the meatballs and in the broth.
How should the cabbage for the meatball mixture be prepared?
Five leaves of suey choi cabbage should be finely chopped for the meatball mixture.
What binding agents are used for the pork meatballs?
One beaten egg and one tablespoon of gluten-free flour or cornstarch act as the binding agents.
How many meatballs does this recipe typically yield?
The recipe yields approximately 25 meatballs.
What is the recommended size for the meatballs?
The meatballs should be formed into small rounds about 1 inch in diameter.
How long do the meatballs need to cook in the broth?
Each batch of meatballs should cook for about 8 minutes.
How do you check if the meatballs are fully cooked?
You can check for doneness by cutting open the largest meatball to ensure it is no longer raw inside.
Why is the initial bouillon broth discarded?
The initial broth used to boil the meatballs is discarded after cooking the meatballs.
What ingredients are needed for the final soup broth?
The final broth consists of 6 cups of water, chopped onions, rice noodles, and 2 beef bouillon cubes.
What type of noodles can be used in this recipe?
You can use 3 ounces of rice vermicelli or crumbled rice paper sheets.
How much ginger is used in the meatballs?
Two tablespoons of freshly grated ginger are added to the meatball mixture.
How many garlic cloves are required?
The recipe calls for 3 minced garlic cloves.
What is the total amount of gluten-free soy sauce needed?
A total of 6 tablespoons is used: 5 tablespoons in the meatballs and 1 tablespoon in the broth.
How much sesame oil is required?
The recipe uses 1 tablespoon of sesame oil in the meatballs and 1 teaspoon in the final soup.
What garnish is recommended for the soup?
The soup should be garnished with chopped green onions.
Can I use dehydrated onions in this recipe?
Yes, 1/8 cup of dehydrated onion is listed as an optional ingredient.
How many beef bouillon cubes are needed in total?
The recipe uses a total of 3 beef bouillon cubes: 1 for the initial cooking and 2 for the final broth.
When should the 2-inch pieces of suey choi be added?
The 2-inch pieces of suey choi leaves are added to the pot once the final broth and meatballs have heated through.
Is salt added to the meatball mixture?
Yes, a pinch of salt is added to the meatball mixture to taste.
What is the first step in making the meatballs?
The first step is to combine the ground pork and finely chopped suey choi in a large glass bowl.
How should the meatballs be cooked to prevent overcrowding?
Gently drop 6 to 7 meatballs into the boiling broth at a time and cook in batches.
What is the consistency of the meatball mixture?
The mixture should hold together like meatball dough; you can adjust this by adding more gluten-free flour if necessary.
How much water is used to cook the meatballs initially?
Approximately 4 cups of water are used for the initial boiling of the meatballs.
What cuisine does this recipe draw inspiration from?
This dish is an Asian-inspired soup that provides a gluten-free twist on traditional wonton soup.
How do you prepare the onions for the broth?
You should use 1/4 cup of chopped onions.
What is the last step before serving the soup?
Reduce the heat to low or turn the stove off, garnish with green onions, and serve hot.
Can I substitute the binding agent?
Yes, you can use either gluten-free flour or cornstarch as the binding agent for the meatballs.